Frozen Peanut Butter Cup Pie

One chocolate or Oreo Pre-made Pie Crust (6 oz.)
8 oz block cream cheese, softened (I used 1/3 reduced fat from Philly)
3/4 C. sweetened condensed milk
1/2 cup creamy peanut butter
1/4 cup powdered sugar
8 oz tub Cool Whip, thawed (I used a light version)
7 “snack size” Reese’s Peanut Butter Cups, chopped
1/2 C. hot fudge topping (I used Hershey's Extra Dark)
Chocolate syrup, for decorative drizzling (optional)


In the bowl of a mixer, combine cream cheese, condensed milk, peanut butter, and powdered sugar. Beat on medium speed until smooth and completely combined.

Using a rubber spatula, fold in the Cool Whip until combined. Add chopped candy.

Pour hot fudge topping into bottom of crust (heat the fudge in microwave first if cold or too stiff). Spread fudge evenly to cover bottom.

Pour peanut butter mixture into pie crust. Drizzle top with chocolate syrup, if desired. Cover and freeze until firm.