Growing up we had a Cold Stone Creamery not too far and I just loved going in there. For those of you not familiar with Cold Stone, it’s one of those places where you pick your ice cream and mix-ins and they mix it all together with paddles on a frozen stone right in front of you. Without fail, I ALWAYS got their delicious amaretto ice cream and had them mix in Reese’s peanut butter cups. It was a near obsession. When the place closed, I was lost without it. Now any time we’re traveling, I always scope things out in advance to see if they have a Cold Stone. Of course, if they do, we have to make a stop so I can get my fix. 🙂
The other night I was craving my Cold Stone when I had a stroke of genius. I got in the kitchen and turned my Mom’s classic cream cheese pie into something with all the great flavor of my favorite ice cream and mix-in. My Amaretto Peanut Butter Cup Pie was born. Now, if you’re not a huge fan of almond flavoring, you probably won’t like this. But, feel free to just leave it out if it’s not your thing. You might also try starting with less flavoring and add more until you get to a flavor you like. (Hint – it’s also great with other candy bars like Heath Bars and Snickers.) Y’all enjoy!
- 1 (8-ounce) block cream cheese, softened
- ½ cup powdered sugar
- 2 teaspoons almond extract
- 1 (8-ounce) container frozen whipped topping, thawed
- 12 Reese's peanut butter cups, coarsely chopped
- 1 pre-made regular chocolate or Oreo crust
- chocolate syrup for drizzle (optional)
- Combine the cream cheese, powdered sugar, and almond extract in a large bowl with a hand mixer or in a stand mixer. Blend until smooth. Add the whipped topping and mix until combined, but be cautious to not over-mix. Fold in the peanut butter cups, reserving some to sprinkle on the top. Spread the mixture in the pie crust, top with remaining chopped peanut butter cups, and refrigerate for a few hours before serving. Drizzle with chocolate syrup if desired.