REESE'S PEANUT BUTTER NO-BAKE PIE

• 1 Oreo pie crust (or chocolate graham cracker pie crust)
• 2 cups Heavy whipping cream
• 1-3/4 cups Powdered Sugar, divided
• 1 tsp. Vanilla
• 8 oz. Cream Cheese, softened
• 1-¾ cups Peanut Butter
• 20 miniature Reese’s, coarsely chopped
• Peanut Butter, melted 
• Hot fudge topping 

1. Using an electric mixer, whip together whipping cream, ¾ cup powdered sugar and vanilla until stiff peaks form. Set aside.
2. Cream together cream cheese, 1 cup powdered sugar, and peanut butter.
3. Fold in half of the whipped cream.
4. Pour into pie crust.
5. Top with remaining whipped cream, chopped Reese’s, and peanut butter and hot fudge sauce if desired.
6. Chill until firm, about 4 hours. Store in the refrigerator. Enjoy!

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Strawberry-Cheesecake Cookie Bars

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies 

3 packages (8 oz each) cream cheese, softened

1/2 cup sugar

3 eggs

1/2 cup seedless strawberry jam (or raspberry jam, if desired) 

 Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.) 

 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.

 Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan

 Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals. 

 Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.