Peanut Butter Pie

I realize that we're one week into Lent, so many of you may find this particular post to be a little cruel.  I, in fact, am sort of torturing myself with the memory of this particular sweet treat, because I will not be eating the likes of it again until April 8th (-ish).

(For those still scratching their heads, that's Easter, and thus the end of Lent.)

But if you're brave enough to dare temptation, by all means, continue reading about my husband's favorite treat, peanut butter pie.

Peanut Butter Pie
Ingredients:

• 8 ounces cream cheese at room temperature*
• 1 cup creamy peanut butter*
• 1 cup powdered sugar
• 1 small container Cool Whip*
• 1 chocolate cookie crust
• 12 Reese's Peanut Butter Cups, divided

Method

1. In a large mixing bowl, cream together cream cheese and peanut butter.  Then mix in powdered sugar.  The mixture will be very thick and almost crumbly.

2. Mix in the Cool Whip one quarter at a time, until creamy and smooth.

3. Unwrap eight of the Reese's peanut butter cups.  Crumble them into the peanut butter mixture.  Fold in with a rubber spatula.

 4.  Scoop filling into cookie crust and spread evenly to fill.

5.  Crumble the remaining four Reese's peanut butter cups over the top of the pie.

6.  Chill the pie for at least four hours.  Divide into sixteen servings.

* I used light Cool Whip and natural peanut butter, and you can certainly use light cream cheese as well.  Be aware that, light ingredients or not, this particular pie has a crazy high calorie count.  That's why I only make it once a year.