Peanut Butter Cup Pie

• 1 (16 oz.) pkg. Jell-O No-Bake peanut butter cup dessert
• 2 1/4 c. heavy cream, divided
• 1 1/3 c. cold milk
• 24 miniature peanut butter cups, quartered and divided

1. Mix dessert crust mix with 3 tablespoons cream and 2 tablespoons water.
2. Press mixture into 9-inch pie pan and freeze until firm, about 15 minutes.
3. With mixer on high speed, beat remaining cream until soft peaks form; refrigerate.
4. In bowl with mixer at low speed, beat milk with contents of filling mix and peanut butter packet 30 seconds.
5. Increase speed to high and beat 3 minutes.
6. Spread 1 cup mix on crust.
7. Warm topping pouch according to package directions.
8. Spread over mixture in pan and spread 1/4 to 1/2 cup of candy quarters over topping.
9. Fold 3 cups reserved cream into remaining peanut butter mixture.
10. Spread over candy.
11. Refrigerate until firm, about 45 minutes.
12. Spoon remaining cream in dollops on pie.
13. Garnish with remaining candy.
14. Makes 12 servings.

peanut butter, heavy cream, cold milk, peanut butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=121975 (may not work)