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1 cup additional whipped topping or sweetened whipped cream
1. Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup mini peanut butter cups for garnish. Coarsely chop remaining peanut butter cups; set aside.
2. Combine peanut butter, cream cheese and vanilla in large bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped peanut butter cups. Pour into crust.
3. Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and 1 to 2 mini peanut butter cups. Cover; freeze leftover pie. Makes 8 servings.
PEANUT BUTTER CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely.
NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.
Oh my gosh! This pie is decadent! I am entering it in a pie contest tonight. I think it will be a contender. I could not find the baking pieces, so I opted for a 6 pack of Reeses cups, froze them, and chopped them up. I would not go for the store bought crust if you have time, this crust is delicious. So...maybe I will post again to let you know how the pie does in the contest.
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