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Fantastic Peanut Butter Freezer Pie Recipe

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This recipe for Fantastic Peanut Butter Freezer Pie is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1½ c Vanilla Wafer cookies (about 30, which approximately half of box)
2 8-oz. containers of frozen whipped topping (Cool Whip). THAWED "4 hours in the fridge or overnight)
6-8 regular size Reese's peanut butter cups (frozen for at least an hour)
6 oz. of hot fudge (we buy in a jar)
1½ c packed light brown sugar (keep the ½ and 1 cup separate)
3 tbsp unsalted butter, melted
½ tsp vanilla extract
½ c creamy Peanut Butter
4 oz. cream cheese, softened

1. Coat a 9 x 13” glass casserole dish with cooking spray.

2. Pulse the cookies in a food processor until finely ground (note: although I love my magic bullet, I recommend using a real food processor for this part). Add ½ cup of the brown sugar and the butter; pulse 2 to 3 times or just until combined. Press the crumb mixture into the bottom of the casserole dish and set aside.

3. In a large mixing bowl (if you have a stand mixer, use the whisk attachment), put in the remaining 1 cup of brown sugar, the cream cheese, the peanut butter, and the vanilla, and beat at medium speed until smooth. Fold in the whipped topping.

4. Heat the open jar of hot fudge in the microwave (in 30 second increments until hot and liquid-y) and use a spoon to drizzle about ¼ of the jar of hot fudge over the bottom of the crust; it’s not necessary to coat/cover the entire bottom of the crust; drizzling is fine.

5. Spread the fluffy peanut butter mixture over the crust. Drizzle again with about another ¼ jar of hot fudge (as you get farther down the jar, you may need to heat the jar for another 30 seconds if it’s not warm enough to drizzle). Place the frozen Reese’s Peanut Butter cups in a ziploc bag and beat with a hammer or meat tenderizer. Sprinkle Reese’s crumbs generously over the top of the pie.

6. Cover with plastic wrap and freeze overnight (or for at least 5 hours). Let stand at room temperature for about 10 minutes before serving. (To store, cover with plastic wrap and refrigerate for up to 2 days.)

Preparation Time:
Preparation Time:
Best prepared the night before




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