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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

No Bake Reese's Peanut Butter Cup Cheesecake Recipe

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This recipe for No Bake Reese's Peanut Butter Cup Cheesecake is from The Carreras Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar Reese's Chocolate Peanut Butter Spread
2 (8 oz) pkgs cream cheese, softened
¾ cup powdered sugar
½ cup heavy cream
1 prepared Oreo chocolate cookie crust
1 bag Reese's Peanut Butter Minis, roughly chopped
Directions:
Directions:
n a large bowl with an electric mixer on medium speed, beat together the cream cheese and powdered sugar until smooth. Add in the Reese's spread and blend until smooth. Blend in the heavy cream and beat until it has a mousse-like texture.
Spread the mixture carefully into the prepared cookie crust. Refrigerate for at least 8 hours or overnight.
Before serving, garnish the pie with the chopped Reese's cups. Cut into slices and serve!

 

 

 

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