Birthday Bliss

 

When we celebrate birthdays at work, we shower each other with presents.  And by presents, I mean food.

Yesterday was no exception.  The newest member in our “hallway” is the new kindergarten teacher Monica, who actually tried to keep her birthday a secret…but that didn’t work out so well.  We always find out!

After admitting that her favorite dessert was anything with peanut butter and chocolate, I couldn’t wait to try a new recipe.  Although this recipe is not at all healthy, I tried to make it “not as bad” by using reduced fat versions of anything that I could. 

 

 

The result?  Still delicious and completely outrageous.  What’s even better?  Instead of candles, I topped it with chopped Reese’s Peanut Butter Cups – out of this world!

Enjoy the recipe and Happy Birthday Monica!

 

 

Chocolate Peanut Butter Pie

 

CRUST:

• 25 whole Reduced Fat Oreos
• 4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Reduced Fat Softened Cream Cheese
• 1 cup Powdered Sugar
• 1 package (8 Ounce) Lite Cool Whip, Thawed

 

Directions-

Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

 

 

 

 

Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

 

 

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

 

 

Top with chopped Reese’s Peanut Butter Cups if you are feeling crazy – it kicks it up a notch!

 

 

 

HAPPY LABOR DAY / COLLEGE FOOTBALL WEEKEND!!!