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“Yum-o!!! If you love peanut butter, this will set you free!! (as my grandmother says)”

Ingredients Nutrition


  1. Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup baking pieces for garnish. Coarsely chop remaining baking pieces; set aside.
  2. Combine peanut butter, cream cheese and vanilla in medium bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped baking pieces. Pour into crust.
  3. Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and baking pieces. Cover; freeze leftover pie. 8 to 10 servings.
  4. PEANUT BUTTER CRUMB CRUST: Heat oven to 350°F Stir together 1-1/2 cups (about 45 wafers) vanilla wafer crumbs and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy or Crunchy Peanut Butter and 3 tablespoons butter or margarine in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely.
  5. NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.

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