In a small mixing bowl, beat the cream cheese, sugar and peanut butter
until smooth and light. Fold in the whipped topping. Coarsely chop half
of the peanut butter cups; stir into cream cheese mixture.
Spoon into crust. Quarter remaining peanut butter cups; arrange
over top. Drizzle melted chocolate or chocolate sauce over all.
Refrigerate for at least 4 hours before cutting. Refrigerate leftovers.
Crush the peanut butter cups and mixed them all into the filling. When
serving top with whip cream and a chocolate drizzle. You will be famous
for this recipe. Seriously.
You can also use peanut butter cream cookies; crushed. Just awesome, I
might add (I like it better). When you make your own whipped cream and
fold in it the filling - it tastes just like light cream cheese frosting.
To make the crust, combine the crushed cookies and melted butter
together in a bowl and mix well. Spray the pie plate with vegetable oil
and using your fingers, press mixture into the bottom of your pie
plate. Bake for 5 minutes and cool completely before filling.
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