Crust

• 24 Oreo Cookies
• 5 tablespoons Melted Butter

Filling

• 24 ounces Softened Cream Cheese
• 8 ounces Whipped Topping, coo whip
• 1 teaspoon Vanilla
• 1 cup Powdered Sugar
• 1 ½ cup Peanut Butter
• 30 Reese’s Miniatures, cut into quarters

1. Put cut Reese’s cups in freezer for 30 minutes to harden
2. Crush Oreos in food processor and add melted butter; press mixture into the bottom and partway up the sides of springform pan; refrigerate for at least 30 minutes to firm
3. Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed
4. Fold in whipped topping until uniformly blended; fold in half of the frozen Reese’s; pour/spread into pan and refrigerate for at least 4 hours or until firm
5. Remove from springform pan and top with remaining Reese’s, drizzle with chocolate syrup

 

Here are some baking essentials!