Chocolate peanut butter pie


I used this recipe, actually, as a starting point. Here are the changes I made: first, I made only one pie instead of two, so I halved the ingredients (except for the pudding); second, I used a regular pie crust instead of a graham cracker crust; third, I only used 1 1/2 cups of milk with the pudding to make it set a little firmer; and finally, I made a peanut butter crumb topping from 1 T peanut butter mixed with powdered sugar. I then sprinkled the topping over the whipped topping on top – it made it look really classy!




26 whole chocolate sandwich cookies such as oreos
5 tablespoons butter melted


1 cup creamy peanut butter
one 7- ounce package cream cheese softened
1 1/3 cups powdered sugar
one 7- ounce package whipped topping such as cool whip thawed

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watch how to make this recipe
for the crust- preheat the oven to 360 degrees F crush the cookies until they’re fine crumbs pour the melted butter over the top and stir with a fork to combine press into a pie pan and bake until set 6 to 8 minutes remove from the oven and allow to cool completely
for the filling – beat the peanut butter with the cream cheese until smooth add the powdered sugar and beat until smooth add in the thawed whipped topping and beat until smooth scraping the sides as needed
pour the filling into the crust evening out the top with a knife or spatula chill for at least an hour before serving

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