Frozen Peanut Butter Pie
Equipment
Ingredients
- 20 Regular Oreo cookies
- ¼ cup unsalted butter
- 1/2 cup creamy peanut butter plus 2 Tablespoons
- 1/2 cup granulated sugar
- 1/4 cup milk
- 8 ounces cream cheese full-fat, softened to room temperature
- 8 ounces Cool Whip thawed
- Chocolate syrup as needed, optional
- Reese’s peanut butter topping as needed, optional
Instructions
- In a food processor, pulse the Oreos into fine crumbs (it’s easier if you break them up first).
- Pour crumbs into a large bowl and add the melted butter, stir to combine.
- Pour the mixture into a round baking dish. Using your hand or the back of a spoon, gently press the crumbs into the bottom and up the sides of the dish to make a thick crust.
- Place it in the freezer to set while you make the filling.
- Using a hand mixer, mix the peanut butter, sugar, cream cheese, and milk in a large bowl.
- Beat until the mixture is completely smooth, then gently fold in the Cool Whip.
- Remove pie crust from the freezer and add the pie filling onto the crust, swirling to make it completely smooth on top.
- Top with chocolate syrup and Reese’s peanut butter topping if desired.
- Freeze for at least 4 hours or ideally overnight.
- Remove from the freezer and let sit out for about 20 minutes to thaw before serving. Enjoy!
Nutrition
Calories: 641kcalCarbohydrates: 62gProtein: 11gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 66mgSodium: 398mgPotassium: 323mgFiber: 2gSugar: 43gVitamin A: 827IUCalcium: 111mgIron: 5mg
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