Shelly's Recipe

NO BAKE PEANUT BUTTER CHEESECAKE PIE

Category: Pies - Cream and Custard

1 2/3 cups (10 ounces) peanut butter chips
1/2 cup milk
1 (14-ounce) can sweetened condensed milk, divided
2 (8-ounce) packages cream cheese, softened
1 tablespoon vanilla extract
16 miniature peanut butter cups, coarsely chopped
1 cup frozen whipped topping, thawed
1 (9-inch) prepared chocolate pie crust

In a medium saucepan, combine peanut butter chips, milk, and 1/3 cup sweetened condensed milk over low heat. Cook until mixture is thick and smooth, stirring constantly. Remove saucepan from heat and allow mixture to cool to room temperature.

In a large bowl, with an electric beater on medium speed, beat cream cheese until light and fluffy. Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cups. Add whipped topping to milk mixture and blend completely with a spoon. Pour milk mixture and cream cheese mixture alternately into pie crust, ending with cream cheese mixture. Swirl with a knife to get a marbled effect. Cover and freeze until firm. Let stand at room temperature for 10 minutes before serving.