MySweetCreations Peanut Butter Cookie Pie

Top this frozen pie with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 649 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup creamy peanut butter
• 3 cups frozen whipped topping, thawed
• 18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
• 0.5 teaspoon ground cinnamon
• 1.5 tablespoons butter
• 0.75 cup frozen whipped topping, thawed
• 2 tablespoons chocolate sundae syrup (such as Smucker's®)
• 2 tablespoons caramel sundae syrup (such as Smucker's®)
• 4 peanut butter cups (such as Reese's®), chopped

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.

Step 2

Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.

Step 3

Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Step 4

Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.