Description
A creamy and indulgent Oreo peanut butter pie with a crunchy Oreo crust, perfect for dessert lovers.
Ingredients
Scale
- 1 Oreo pie crust
- 8 ounce cream cheese, softened
- 8 ounce Cool Whip, thawed
- ½ cup whole milk
- ½ cup creamy peanut butter
- 1 cup confectioners sugar
- 18 Oreo cookies, crushed
- Chopped Oreos & mini Reese’s, optional topping
Instructions
- Whip the base: In a large bowl, use a stand mixer or hand mixer to combine Cool Whip, cream cheese, and milk. Beat until smooth with no lumps remaining.
- Blend in flavors: Add peanut butter and confectioners sugar to the bowl. Mix until fully incorporated and creamy.
- Fold in cookies: Gently fold the crushed Oreos into the filling with a spatula until evenly distributed throughout.
- Assemble and chill: Pour the filling into the Oreo pie crust. Cover with the crust’s lid and place in the freezer to set for at least 5 hours until firm in the center.
- Serve and garnish: Before serving, top with chopped Oreos and mini Reese’s if desired for an extra peanut butter and chocolate punch.
Notes
- For a firmer texture, chill overnight.
- Let the pie sit at room temperature for 5–10 minutes before slicing for cleaner cuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg