1 tsp Lemon juice
1 pkg (3 oz) cream cheese
1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips, divided
2/3 cup Sweetened condensed milk (not evaporated milk)
1 cup (1/2 pt) cold whipping cream, divided
1 Packaged chocolate or graham cracker crumb crust (6 oz)
1 tbsp Powdered sugar
1 tsp Vanilla extract
Beat cream cheese and lemon juice in medium bowl until fluffy, about 2
Minutes. Set aside.
Place 1 cup peanut butter chips and sweetened condensed milk in medium
microwave-safe bowl.
Microwave at HIGH 100) 45 seconds. Stir. If necessary, microwave an
additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Add warm peanut butter mixture to cream cheese mixture. Beat on medium
speed until blended, about 1 minute.
Beat 1/2 cup whipping cream in small bowl until stiff. Fold into peanut
butter mixture. Pour into crust.
Cover. Refrigerate several hours or overnight until firm.
Just before serving, combine remaining 1/2 cup whipping cream, powdered
sugar and vanilla in small bowl.
Beat until stiff. Spread over filling. Garnish with remaining peanut
butter chips.
Cover. Refrigerate leftover pie.
6 to 8 servings