Creamy Peanut Butter Pie
Quartered peanut butter cups top this rich smooth pie from Rhonda McDaniel of Rossville, Georgia. "It's always a hit at gatherings," she says. "It saves time, too, because it can be made in advance and frozen until needed."
6-8 ServingsPrep: 15 min. + chilling
- 2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
- 1 cup sugar
- 2/3 cup creamy peanut butter
- 2/3 cup whipped topping
- 14 peanut butter cups,divided
- 1 chocolate crumb crust (9 inches)
- In a small bowl, beat the cream cheese, sugar and peanut butter until
- light and fluffy. Fold in whipped topping. Coarsely chop half of the
- peanut butter cups; stir into cream cheese mixture.
- Spoon into crust. Quarter remaining peanut butter cups; arrange over
- the top. Refrigerate for at least 4 hours before serving. Yield: 6-8
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.