Ingredients

The following ingredients have 8 Servings
  • 25 OREO cookies
  • 4 Tablespoons unsalted butter, (melted)
  • 8 ounce cream cheese block, (room temperature)
  • 1 cup creamy peanut butter
  • 1 1/4 cup confectioner sugar
  • 16 ounces whipped topping, (defrosted (I like the Cool-Whip brand))
  • 1/2 cup hot chocolate fudge topping
  • creamy peanut butter
  • chocolate fudge
  • peanuts, (chopped)
  • OREO cookies, (chopped)

Instruction

  • In a food processor, crush 25 OREO cookies. Add the melted butter and pulse until fully blended.
  • Place into a 9 inch pie dish and spread out and flatten using the bottom of a measuring cup to form a crust.
  • Place crust in fridge for 10 minutes.
  • In a mixing bowl, add cream cheese, 1 cup peanut butter and confectioners sugar. Use a hand or stand mixer to beat the ingredients until smooth and creamy. Add half the whipped topping and beat again to create the pie filling.
  • Remove crust from fridge, add the pie filling and spread out evenly using a spatula.
  • Heat up 1/2 cup of hot fudge in a glass bowl or mug in the microwave for 1 minute. Stir well. Pour the fudge over pie filling and use the back of a spoon to spread out evenly over top.
  • Place the pie in fridge for another 10 minutes.
  • Remove pie from fridge, add the other half of the whipped topping spreading it out evenly over top of the chocolate fudge layer.
  • Garnish the pie however you wish. I placed some peanut butter and chocolate fudge into sandwich bags, warmed them up in the microwave and cut a small corner off each. Then made horizontal and vertical stripes. I then chopped a couple OREO cookies and some peanuts to decorate the edges of the pie.
  • Chill in the refrigerator until ready to serve. You can make this dessert one day prior!