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Mr. Nicka’s Peanut Butter Oreo Pie

June 4, 2015

John makes this dessert for his top performing class every grading period. They always vote on what treat they want as a prize, and every time they vote for this one. I can’t blame them. It is delicious. It’s very rich, so just a small slice will be plenty, but if you are serving this to a whole classroom of teenagers, you’ll need to double the original quantities and use a 9 x 13 pan.

peanut butter oreo pie

3 oz. package cream cheese, softened
2/3 cup sugar
2/3 cup creamy peanut butter
2 Tbsp milk
2 cups thawed frozen whipped topping (Cool Whip)
18 Oreos, coarsely chopped, divided
1 (9-inch) prepared Oreo pie crust (see note below if making your own)

Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.  Add peanut butter and milk; beat 2 minutes more or until smooth. Fold in whipped topping and 1 3/4 cups chopped cookies. Spread into pie crust. Sprinkle with remaining chopped cookies. Refrigerate 4 to 6 hours or overnight.

Note: To make an Oreo pie crust for a 9 x 13 pan, crush 1 pkg. Oreos in a food processor until they are crumbs. Add 5 Tbsp melted butter until combined and press into the pan. (Use half this much if you want to make your own 9-inch crust.) Refrigerate the crust until set before adding the filling (2-4 hours).

sample size


From → Desserts

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