Description
A creamy and crunchy no-bake dessert featuring classic Oreos, smooth peanut butter, and whipped topping.
Ingredients
Scale
- 28 Oreo cookies (plus more for topping)
- 6 tablespoons butter (melted)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/4 cup milk (just a splash)
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 8 oz whipped topping
- 8 cookies chopped Oreos
- to taste hot fudge topping (for drizzling)
Instructions
- Make the crust: Put 28 Oreos in a food processor and pulse until fine crumbs form. Mix crumbs with melted butter until the mix looks like wet sand. Press this mix into the bottom and up the sides of a 9-inch pie pan. Chill while you make the filling.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and milk: Add the powdered sugar, the splash of milk, and vanilla. Beat until smooth and light.
- Mix in peanut butter: Add the peanut butter and beat until the mix looks even and creamy.
- Fold in whipped topping: Gently fold the whipped topping into the peanut butter mix until you have a light, even filling.
- Add chopped Oreos: Fold in the 8 chopped Oreos so you get little cookie bites in the pie.
- Fill the crust: Spoon the filling into the chilled crust and smooth the top.
- Chill: Cover the pie and chill for at least 240 minutes (4 hours) or overnight so it sets firm.
- Top and serve: Right before serving, drizzle hot fudge over the top and add extra Oreo pieces.
Notes
For clean slices, cut the pie with a sharp knife dipped in hot water. This pie also freezes well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg