“A delicious pie for anyone with that love for peanut butter and chocolate - For added crunch, use crunchy peanut butter.”
READY IN:
15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 16 Oreo cookies, finely crushed
  • 13 cup unsalted peanuts, finely crushed
  • 14 cup butter, melted
  • 1 (250 g) packagephiladelphia brick cream cheese, softened
  • 1 cup kraft smooth peanut butter
  • 34 cup sugar
  • 1 cup Cool Whip, thawed
  • 1 square Baker's semisweet chocolate

Directions

  1. Preheat oven to 350°F Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes; cool completely.
  2. Beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Pour over crust; cover.
  3. Freeze at least 3 hours or overnight. Remove pie from freezer 30 minutes befoe serving. Melt chocolate as directed on package; drizzle over pie. Let stand at room temperature until pie is soft enough to cut into slices to serve. Store any leftover pie in freezer.

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