Congrats via Cake

Kayla recently graduated from her program at SIAST. CONGRATS!

The weekend after she headed up to Calgary for a visit and I wanted to make her a treat.  Her and I share a mutual love for Reeses Cups so when I saw this recipe I thought it would be perfect. Plus it also seemed fairly easy.

Mine didn’t turn out exactly the same.

Note: For this recipe I didn’t have a chance to take many pictures.   

To start, this recipe is a bit more expensive than others since it requires Cool Whip and Oreos.  Both need to be bought just for this recipe since a whole package of each will  be used.

 

I started by making the crust.
I then melted the peanut butter and confectioner’s sugar together.



The peanut butter didn’t exactly melt like the recipe called for.
I then  let it cool for about 10 minutes.  After, I folded the Cool Whip into the mixture.  Unfortunately, the Cool Whip didn’t fold well. It more or less melted and got mixed in.

I then covered the whole thing in Cool Whip and my decorative letters.

I made chocolate/peanut butter letters spelling out ‘CONGRATS’.
I had melted chocolate melts and the Reese Peanut Butter Chips in a bowl which was set over a bowl of simmering water.  

I let the chocolate mixture sit for a few minutes before putting it in my piping bag.  I then spelled out the letters onto wax paper.  Once the letters had cooled, I put them in a container and froze them until immediately before I was going to serve the cake.  

Frozen Reese’s Peanut Butter Pie

·         24 oreo cookies, crushed

·         4 tablespoon unsalted butter, melted

·         2 ½ cups Cool Whip

·         ¾ cup creamy peanut butter

·         ½ cup confectioner sugar

·         ½ cup crushed Reeses Peanut Butter Cups

Oreo Crust Instructions:

1.     Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin.  Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Reese Peanut Butter Pie Filling Instructions:

1.     Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.

2.     Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces).

I made the cake in a lightly buttered 9” springform pan.  The taste and texture of the final cake was similar to that of the Reese’s Pieces - the coated candy pieces.  It was good but even I found it very sweet, and I have a huge sweet tooth.  I couldn’t eat much in a sitting.  Also, I broke the ‘G’…

I can’t decide if I will make it again.  I am glad I tried the recipe though.