Ingredients:

1 2/3 cups (10 ounces) peanut butter chips

1/2 cup milk

1 (14-ounce) can sweetened condensed milk, divided

2 (8-ounce) packages cream cheese, softened

1 tablespoon vanilla extract

16 miniature peanut butter cups, coarsely chopped

1 cup frozen whipped topping, thawed

1 (9-inch) prepared chocolate pie crust

Directions:

1. In a medium saucepan over low heat, combine peanut butter chips, milk, and 1/2 cup sweetened condensed milk. Cook until mixture is thick and smooth, stirring constantly. Remove saucepan from heat and allow mixture to cool to room temperature.

2. In a large bowl with an electric mixer on medium speed, beat cream cheese until light and fluffy. Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cups.

3. Add whipped topping to peanut butter and milk mixture and blend completely with a spoon.

4. Pour peanut butter mixture and cream cheese mixture alternately into piecrust, ending with cream cheese mixture. Swirl with a knife to get a marble effect. Cover and freeze until firm. Let stand at room temperature 10 minutes before serving. Garnish with additional whipped topping and peanut butter cups.

Bon Appetit!