No Bake Reeses Peanut Butter Cup Pie

Ingredients

• 1 shortbread pie crust
• 14 unwrapped Reese’s Cups divided
• 1 cup creamy peanut butter
• 8 oz. cream cheese softened
• ½ cup powdered sugar
• 8 oz. cool whip divided
• Smucker’s hot fudge topping

Instructions

1. Line the bottom of the pie crust with whole Reese’s cups in a flat layer. I was able to fit 10. Set aside.
2. In the bowl of a stand mixer equipped with a paddle attachment, cream the peanut butter and cream cheese on med-high speed until smooth and fluffy.
3. Add in the powdered sugar and mix until just combined.
4. Fold in 8 oz. cool whip by hand, until well combined.
5. Spoon mixture over the Reese’s cup layer and smooth to the edges of the pie shell using an offset spatula.
6. Heat hot fudge topping and drizzle over top of the pie. Cut up remaining Reese’s cups and place on top of the pie.
7. Refrigerate pie until set, about two hours.