Living on Cloud Nine: The Country Cook weekend Potluck

If you don't already know, the four "men" in my house are huge peanut butter fans. It really does border on the brink of an obsession! I'll open the jar to find huge spoonfuls have been taken out. Literally, sometimes that is their breakfast! I like peanut butter but it is usually with an apple or a small spoonful before a work out. In our house, Mix with chocolate, and these guys are in heaven! A couple years ago I featured The Reese's Peanut Butter Cake Here that I have to make for every occasion. This past weekend I created this peanut butter cheesecake pie, which by the way, is a no bake so a total WIN!

I was teetering on whether or not to crush a bunch of Oreos and mix with butter to make my own crust, but then walking in the baking aisle of the grocery store, look what I found.

No pounding Oreos with a meat mallet here! No mess just an easy fill shell!!

PEANUT BUTTER CHEESECAKE PIE

Ingredients
1 Ready Made Oreo crust
(or 25 crushed Oreos and 1/4 cup butter, pressed in shell and baked at 350 degrees for 10 minutes.)
1 1/2 bricks cream cheese
1 cup creamy Peanut Butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 Tablespoon milk
1 8oz tub cool whip
Hershey's Syrup
1 Reese's Candy Bar (2 cups)

Directions

In large bowl, mix cream cheese, peanut butter, vanilla and milk til creamy. Add cool whip and mix just until blended and smooth. Poor into Oreo crust and top with drizzle Hershey syrup and Chopped Reese's. Refrigerate at least an hour before serving. Enjoy!!

Now, the peanut butter cheesecake filling is Queen here. I personally like it better than the cake, because it's a little bit lighter and fluffy plus I was able to use reduced fat cream cheese which is always a win for us, as well as lite Cool Whip.