1 - cup Creamy Peanut Butter
1 - 8 oz pkg Original Philadelphia Cream Cheese (Room temperature)
1 – 8 oz pkg Cool Whip (thawed)
1 – teaspoon vanilla
¾ - cup powdered (confectioner’s) sugar
2 – tablespoons milk
1 – 12 oz jar hot fudge sauce (Smuckers or Hersheys – room temperature)
5 – regular size Reece’s Peanut Butter Cups
10 – mini Reece’s Peanut Butter Cups (cut in half)
1 – Oreo Cookie pre-made pie crust

Step 1: • In pie shell, pour jar of hot fudge on bottom of crust; be careful not to break crust. (Fudge can be warmed in microwave for a minute before applying.) • Crumble 5 regular sized peanut butter cups over layer of fudge.

Step 2: • Beat cream cheese until fluffy; add peanut butter and continue beating until mixed well. • Add vanilla and milk and continue to mix. • Slowly add powdered sugar while mixing. • Gently fold in cool whip to mixture with large spoon. Mix thoroughly.

Step 3: • Gently spoon peanut butter/cream cheese mixture on top of layer of fudge. • Place halved mini Reece’s PB Cups around the edge and in middle . • Chill for at least a couple of hours.

TIP:  I never try to put this whole pie mixture in one pie crust.  I usually make 2 pies... if you try to put all of it in one crust, the pie is way to tall, hard to cut and serve, and you can't put a lid on it.  So, it's a lot neater and easier to deal with if you just make two pies (or cut the recipe in half... but why not just make two pies?  Ha.)