0 min
0 h 0 min
Makes 8 servings.
Peanut Butter & Fudge Swirl Pie
Peanut butter and fudge. Blended into fluffy cream cheese filling. In a pie. With an OREO Cookie crust. One taste really is worth a thousand words.
Ingredient list
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- ½ cup sugar
- ¼ cup creamy peanut butter
- 2 cups thawed frozen whipped topping
- ¼ cup hot fudge ice cream topping, warmed
Directions
Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
Beat cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in whipped topping. Spoon into crust.
Drizzle with fudge topping; swirl gently with knife.
Refrigerate 4 hours or until firm.
Recipe Tips
- VariationPreparing using Neufchatel cheese and frozen lite whipped topping.
- Special ExtraSprinkle with 2 Tbsp. chopped peanuts before refrigerating
Nutrition factsNutrition information
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