Peanut Butter Cup Pie

1 package (8 ounces) Neufachel cream cheese, softened

1/2 cup sugar

1/3 cup creamy Costco Kirkland Organic peanut butter

1/3 cup fat free whipped topping

6-8 mini Reeses Peanut Butter Cups, save a few bits to sprinkle on top of pie

1 chocolate crumb crust (separate Hershey's recipe)

In small mixing bowl, beat the cream cheese, sugar and peanut butter until smooth and light. Fold in the whipped topping. Coarsely chop the peanut butter cups, save some pieces to put on top, stir the rest into cream cheese mixture and spoon into crust. Refrigerate at least 4 hours before cutting. Tastes even better the next day or overnight, if you can control yourself! Yield 6-8 servings.

Modified from Taste of Home Cooking School, Classic Cooking - Spring 2007, page 71 "Creamy Peanut Butter Pie"

I like the Costco Kirkland Organic peanut butter, it only has 3 ingredients-organic peanuts, organic palm oil and salt. No sugars or chemicals!