Friday, June 29, 2012

Peanut Butter Overload Pie

18 Oreos crushed
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 3 cups frozen whipped topping, thawed
  • 3/4 cup frozen whipped topping, thawed
  • 2 tablespoons chocolate sundae syrup
  • 2 tablespoons caramel sundae syrup
  • 4 peanut butter cups ,chopped
  • Directions

    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.
    2. Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
    3. 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.
    4. 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.

    No comments:

    Post a Comment