2slicesEDWARDS® REESE’S PEANUT BUTTER CUP® Crème Pie
3cupsvanilla ice cream
¼cupmilkplus more if needed
2tablespoonsPeanut Butter Sauceplus additional for garnishing the glass
2tablespoonschocolate syrupplus additional for garnishing the glass
Whipped Cream
Maraschino Cherries
Chopped Reese's Peanut Butter CupsI used about 4 of the minis
Instructions
Peanut Butter Sauce
In a medium microwavable bowl, combine all of the ingredients for the peanut butter sauce.
Heat for 30 seconds and stir until smooth.
Will yield 1/2 cup sauce. Refrigerate any unused portion in a tightly sealed container and heat for 10 seconds in the microwave to soften. Will be fresh for 5 days.
Pie Shake
Remove the EDWARDS® REESE’S PEANUT BUTTER CUP® Crème Pie from its' carton and slice into six even slices.
In a blender, place two of the pie slices, ice cream, milk, peanut butter sauce and chocolate syrup.
Blend until smooth.
Decorate serving glasses with peanut butter sauce and chocolate syrup.
Pour shake into glasses, top with whipped cream, chopped Reese's Peanut Butter Cups, a maraschino cherry and serve.
*If shake is too thick, add more milk by the tablespoon.
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