Peeeeanut Butter Pie

I'm famous for this recipe now. A nephew in Texas calls me from time to time begging for the recipe. When he's up I make it. My brother-in-law across the pond also loves it. When he and my sister's family visited in May I made him one. I'm happy that it goes over so well because it is sooooooooo easy.

So, here are the essentials...except for the dinosaur of course. He just kinda looked lonely on the counter so I let him help.
Because I am making this for work, and nursing an unexpected cold, these are also essential.
oh and this get up...
Well, maybe not really, but I do want it made clear that I won't be coughing intentionally all over food that I will be sharing with the outside my family type. The glasses? Well, my daughter has a party this weekend and I just really wanted to wear them and I'm still a little shy about "showing myself in the blogger world".

So, shall we begin?

First up is the cream cheese. Now I doubled this recipe because I don't have a headcount of who will be feasting with us today. Now some people have time to sit these blocks on the counter to soften. I on the other hand am an impatient sort AND in this case it was like 9pm and I was just getting home for the day. So, I gave it a bit of warming time in the microwave. I just throw it in for a few seconds, take it out, stir it, and if need be do that a few times.
Next comes the confectionery sugar. Mix that in until there aren't any lumps. Lumps are bad. We aren't talking tea time here.
After that you want to throw in your peanut butter and mix that in really good.
At the end of this stage is looks very much like a good peanut butter cookie recipe and I have to hurry up and dump in the whipped topping so I don't get forgetful and try to bake the stuff. I prefer to use the extra creamy variety because, well, I don't "fold" it in like you are supposed to. Usually because, like tonight, I'm in a hurry and can't be bothered with thawing. Again, lumps bad. Smooth good.
See this mixture? It means we are ALMOST done!
Now we chop up a bunch of Resees peanut butter cups. I use the miniatures but you can use the big ones too. I just think the littler ones are easier to get smallish. Don't mind that little guy. I sure don't. I didn't expect him to get in the picture though. I had to set the timer so I could get myself chopping up those fine morsels. Who knew he was going to pop in when he did.
Next, fold some of these babies into your filling. The amount you use is totally up to you and the crowd you are feeding. Or in my case dependent upon how much chopping I feel like doing. Oh but do make sure you leave a few out...
Pour into crust. Somehow it just looks a bit more presentable with a few lingering on top.
Drizzling chocolate syrup on top is purely optional. Hence the reason it's not shown in the essentials. (I say that because I forgot to put Mr. Hershey in the picture)
There you have it folks. A decadent extremely NON-Weight Watchers recipe. One that I am hoping to be able to resist today.

Perfect measures:
8 ounces cream cheese
3/4 cup confectioners’ sugar
1/2 cup peanut butter
1 (8 ounce) carton Cool Whip
1 baked chocolate cracker crust
Resees peanut butter cups (chopped)
Chocolate syrup (optional)

Beat cream cheese and sugar together. Add peanut butter. Fold in Cool Whip. Add chopped peanut butter cups. Pour into baked graham cracker crust . Sprinkle peanut butter on top and chocolate syrup-if desired. Chill for several hours.