Peanut Butter Paradise Pie

Yesterday was The Honey's birthday. He's not a big cake eater and has recently raved about a peanut butter pie someone brought to work, so I wanted to make something along those lines for his birthday dinner. I looked at a couple recipes in a cookbook I got from church, and I wasn't thrilled with either one. So I decided to make up my own. How hard could it be, right?

When we were eating this after dinner last night, I asked the family what we should call it. Horse Lover named it Peanut Butter Paradise Pie, and the name has stuck. It was so delectable that when I called The Honey at work this morning he had to tell me again just how good it was. We're having the rest for dessert tonight!


Peanut Butter Paradise Pie
(Calories per serving: don't know, don't care!)

1 Oreo pie crust
1/2 bottle Reese's Magic Shell ice cream topping
12 mini Reese's PB cups
1/2 c. creamy peanut butter
1 small pkg. instant vanilla pudding
1/2 c. milk
1 8-oz. container Cool Whip light
Extra Reese's cups, crushed for topping (about 4)

Open your Oreo pie crust and Reese's Magic Shell topping. Shake the Magic Shell bottle well before using.

Drizzle a little less than half the bottle of Magic Shell topping into the pie crust.

With the back of a large spoon, spread the Magic Shell around to coat the bottom and sides of the crust as evenly as possible. Place in freezer to chill while preparing the pie filling.

Cut 12 mini Reese's cups into fourths. Set aside. Eat a couple of the extra ones for fun.

In a medium bowl, combine peanut butter, vanilla pudding mix and milk. Stir until creamy.

Mix in the Cool Whip by adding about 1/3 of the container of Cool Whip at a time to the peanut butter mixture. This will make sure it gets blended evenly.

Finally, stir in the chopped Reese's cups.

Spoon into the chilled pie shell.

Drizzle with a little extra Magic Shell and crumbled Reese's cups. Refrigerate for at least 2 hours before serving. Store any leftovers in the fridge.