MySweetCreations Peanut Butter Cookie Pie

african asian european french thai dessert main sweet savory umami medium fast

Prep

23 min

Cook

29 min

Total

52 min

Ingredients (12)

18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed g

1 ½ tablespoons butter g

½ teaspoon ground cinnamon g

1 (8 ounce) package cream cheese, softened g

1 cup confectioners' sugar g

1 teaspoon vanilla extract g

1 cup creamy peanut butter g

3 cups frozen whipped topping, thawed g

¾ cup frozen whipped topping, thawed g

2 tablespoons chocolate sundae syrup (such as Smucker's®) g

2 tablespoons caramel sundae syrup (such as Smucker's®) g

4 peanut butter cups (such as Reese's®), chopped g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.

Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.

Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.

Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.