Reese’s Peanut Butter Cup Freezer Pie 2.0

So back in February, I posted about my Not Quite Valentine’s Day Dinner where I made a Reese’s Peanut Butter Cup Freezer Pie (this post right here).

I made it again for a friend, gosh nearly 2 weeks ago (like I said in the The Forgotten Garden post- I know, I’ve been failing).  Figured I’d post some additional thoughts here again.

Since the previous post includes the link to the original recipe and copied directions, I won’t bore anyone with that here as well. But here have a picture:

I intended on taking a picture after it was compiled but I ate it all instead 🙂
As I said previously, this is just oh so good.  It’s essentially just pudding by with chunks of Reese’s in it – how could anyone say no to that?
Originally, I said that while quite tasty, I thought there’d be cheaper ways for the chocolatey peanut buttery goodness.  Yeah – forget that.  When a friend came over for dinner, I looked up a bunch of other recipes to consider for dinner.  This one seemed the easiest by pretty far.  So yeah, maybe I could’ve saved a few dollars, but is that worth the extra effort? I said no. And goodness it was worth it. Deliciousness.


So on Wednesday night, I had a “not quite Valentine’s date with my not quite Valentine” (the story of that is for another blog at another time).  Boy came over and I cooked dinner and made dessert.  Food shopping beforehand for everything for both recipes came to less than $30 combined so I’m going to count this all as an epic win.

Bubble Up Pizza

To start with for dinner, we had Bubble Up Pizza, which I could best describe as a pizza in a casserole form and was absolutely delicious.  The link for this can be found here. The recipe (copied from the link is):


2 cans (12oz) golden layer buttermilk biscuits (Pillsbury Grands! Jr)
1 jar (15oz) pizza sauce
2 cups mozzarella cheese
your favorite pizza toppings – cooked sausage, turkey pepperoni, peppers, mushrooms
cooking spray


Preheat oven to 375 degrees.  Cut biscuits into quarters and place in medium bowl.  Toss biscuits with pizza sauce.  Add pizza topping and half of the cheese.  Toss until well blended.  Spray a 9×13 pan with cooking spray.  Pour biscuit mixture into pan and top with remaining cheese.  Bake at 375 for 25-30 minutes, or until biscuits are done.


For pizza toppings, I bought Bridgford presliced packages of salami and pepperoni and used the full 5 oz packages of each.   I thought that made for too much toppings.  Boy disagreed though so we’ll see about that next time.
Instead of using a 15 oz jar of sauce, I used a 24 oz jar because that’s what I happened to buy.  I initially only put about 2/3 of the jar in the mixture; however when I was pouring it into the pan, I was thinking about how the grands would expand while making. So I figured might as well and tossed some more sauce in there.  On Wednesday I thought it worked out pretty well but in leftovers I’ve been rethinking that.  Might’ve been a bit much.

I also think that the full 2 cups of cheese might of been a bit much.  I never thought in my life I would ever say this but it might have been cheese overkill.

I baked it for about 23 minutes rather than the full 25 and it came out really very well.  
I had a bowl full on Wednesday, Boy had 2 larger helpings, each 1 larger than what I had.  Plus I had a full tupperware container full of leftovers – which has worked out to another 3 servings for me.  If I made this for just me for any reason, I definitely would need to cut the recipe in half.  I’m all for leftovers but 6 servings would probably be overkill lol. 
I’d definitely make it again.  I really liked it and so did Boy.

Reese’s Peanut Butter Cup Freezer Pie

To follow, for dessert we had a chocolate and peanut butter pie.  Boy’s favorite is peanut butter and mine’s is chocolate so I figured it’d be a hit.   The link can be found here and the recipe is:


1 Keebler chocolate cookie pie crust
1 Large box of instant chocolate pudding
1 1/2 cups of milk
1 (8 oz) tub of Cool Whip
Reese’s Peanut Butter Cups


In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Peanut Butter Cups (approx. 15 of the large ones or 25 minis) and chop them roughly. Fold the chopped candy into the pudding mix.  Pour all into the chocolate pie crust.  Top with a few more chopped peanut butter cups.  Store in the freezer until about 15 minutes before serving.


Oh my goodness this pie was absolutely delicious.  The only comment I’d have is that it takes a full bag of Reese’s cups to make – which can add up $$ wise.   I’m sure there’s ways to get the same pb + chocolate taste without spending the bigger bucks for the brand name Reese’s.  I’m also sure I’ll be on the hunt for them and posting more about it at some point hah.