While much of what I make for the campers is more nutritionally sound, dessert almost never is. I’ve always considered it a treat and like to spoil the kids with a little something extra for all the hard work they do while with us. That being said I came across this recipe years ago when looking for something different to make for my families’ Memorial Day barbeque. I was asked to bring dessert and needed something different. Our favorite candy in this house is Reeses, so this seemed fitting. It is a very rich mousse cake; one batch goes a long way. Unlike traditional mousse, this recipe keeps it more simple. Everyone who has tried it, loves it. It’s definitely a family favorite, one that can be had year round. I have tried making this dairy free and it doesn’t turn out right, so unfortunately for this one I recommend sticking to the recipe. Make this for your first barbeque for family and friends now that we are allowed to gather again, I promise it won’t disappoint!
Side note: I call this a pie but it’s really more like dirt cake, just no gummy worms and a few more flavors. This was going to be new to the Wildwood menu this summer-ENJOY!
Reese’s Pie
Serves 10-15
*allergy notice-contains peanuts*
16oz Cool Whip
1 pk(3.9oz) Chocolate Fudge Pudding Mix
¾ c. Peanut Butter
8 oz Cream Cheese, Softened
1 tsp Vanilla Extract
1 c. Powdered Sugar
20 Reese’s Mini Cups (unwrapped, cut in quarters)
25 Oreos
3 tbsp Butter, melted
1¼ c Cold Milk
-Crush 20 of the Oreos until fine, use a food processor for easier crushing, but a ziplock and rolling pin work as well. Mix with butter.
-Press Oreo mixture into the bottom of a 9×13 pan to form crust
-Use an electric or table mixer to combine peanut butter, cream cheese, powdered sugar and vanilla. Be sure to start at a low speed or sugar will fly everywhere!
-Fold in half of the Cool Whip and spread over the crust. Top with Reese’s
-Combine milk with pudding mix. Whisk well to get rid of any lumps. Fold into remaining cool whip. Spread on top of the Reese’s.
-Crush remaining Oreos and sprinkle on top as the last layer.
-Chill for 2-3 hours before serving
About
Brette Brown is Wildwood Ranch’s Food Service Supervisor and has worked for us for the past year. She is engaged and a mother of 3 boys. She grew up in the Air Force lived in 5 different states and 2 overseas countries. She previously worked at Outback Steakhouse.
