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    Source of Recipe


    1 pckg (3 oz) cream cheese, softened
    1 tsp Lemon juice
    1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips, divided
    2/3 cup Sweetened condensed milk (not evaporated milk)
    1 cup (1/2 pt) cold whipping cream, divided
    1 Packaged chocolate or graham cracker crumb crust (6 oz)
    1 tbsp Powdered sugar
    1 tsp Vanilla extract

    1 Beat cream cheese and lemon juice in medium bowl until fluffy, about 2 minutes; set aside.
    2 Place 1 cup peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
    3 Add warm peanut butter mixture to cream cheese mixture. Beat on medium speed until blended, about 1 minute. Beat 1/2 cup whipping cream in small bowl until stiff; fold into peanut butter mixture. Pour into crust. Cover; refrigerate several hours or overnight until firm.
    4 Just before serving, combine remaining 1/2 cup whipping cream, powdered sugar and vanillain small bowl. Beat until stiff; spread over filling. Garnish with remaining peanut butter chips. Cover; refrigerate leftover pie. 6 to 8 servings.




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