For the Crust
1
package Oreos
stick (1/2 cup)
unsalted butter (melted)
For the Peanut Butter Filling
1 block of regular cream cheese
(8 ounces, softened)
1 cup powdered sugar
2 teaspoons pure vanilla
extract
1 heaping cup of creamy peanut
butter
1 tub of cool whip (8 ounce
tub)
For the topping
chocolate syrup
caramel syrup
Instructions
You can either prepare this pie
in a 9 inch pie dish or a 9 inch spring-form pan. If using a pie dish
spray the bottom of the dish lightly with some cooking spray and set
aside. If using a 9 inch spring-form pan, you can either spray the bottom
of the pan with cooking spray or you can cut a circle cut out of parchment
paper and line the bottom on the spring-form pan with that so when it's
time to serve you can easily transfer the whole pie to a serving plate.To make the crust, pulse
cookies (use the entire package) in a food processor until they resemble
fine crumbs. Place the cookie crumbs in a medium sized bowl and melt the
butter in the microwave. Pour melted butter over the cookie crumbs and mix
together until all the crumbs are evenly coated and moist. Pour crumbs
into the bottom of the pie dish of spring-form pan and press them down
with the back of a spoon forming a crust. Make sure the crust is even,
smooth and packed tightly. In a large bowl combine cream
cheese and powdered sugar and mix with an electric mixer on low speed for
about a minute and then work your way up to medium speed. Add in the
vanilla extract and peanut butter. Continue mixing. You may have to stop
and scrap down the sides of the bowl. Slowly add in the cool whip and
continue mixing until everything is thoroughly combined. Mixture will be
fluffy, thick and resemble a pale peanut butter color. Pour peanut butter mixture into
the pie dish and smooth it out over the pie crust. Chill pie for at least
one hour before serving.
Enjoy it!
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