Oreo Peanut Butter Pie
This no-bake, no-fuss pie is a great treat for the hot summer months
Servings: 8 people
Ingredients
- 20 Double Stuf Oreo cookies, divided
- 8 oz. cream cheese, softened
- 1 cup peanut butter
- ¾ cup powdered sugar
- 16 oz. cool whip, divided
- hot fudge or chocolate syrup, optional
Instructions
- In a food processor (see note) crush your cookies into crumbs. Press those crumbs into a lightly greased 9-inch pie plate. Freeze for 15 minutes
- In a medium bowl, blend together the cream cheese, peanut butter, and powdered sugar. Gently fold in half the cool whip until very well mixed. (See note) Carefully spread the filling into the pie crust. Top with the remaining whipped cream.
- Decorate the pie with oreo cookies, or hot fudge or chocolate syrup. Chill for 1 hour before serving.
Notes
Note:
- No food processor? Try a ziploc bag with a hammer. (But seriously!)
- This filling mixture would be incredible as a dip for apple slices!