CREAMY PEANUT BUTTER PIE

8-oz cream cheese, softened
3/4 cup sugar
2/3 cup creamy peanut butter
2/3 cup Cool Whip
10 peanut butter cups, divided
1 9-inch chocolate crumb crust

In a small bowl, beat the cream cheese, sugar, and peanut butter until smooth. Fold in the Cool Whip.
Coarsely chop five peanut butter cups.  Stir into the cream cheese mixture Spoon into the crust. Cut each of the remaining peanut butter cups into 4 equal pieces. Arrange over the pie. Refrigerate at least 4 hours hours before cutting.

Serves 6 - 8.

file photo for reference

I got this recipe years ago from Indiana friend, Becky Bailey.