Take-out Tuesday, Peanut Butter Oreo Pie

the Painted Apron

2 years ago

This Peanut Butter Oreo Pie is perfect for take-out Tuesday

because no baking is required!

This recipe falls in the “dangerously easy” category~

you know,

it’s a dangerous temptation because it’s so easy to make!

Cool Whip, cookies, candy, cream cheese, butter and sugar,

that’s it!

If you can’t find Peanut Butter Oreos,

you can use regular Oreos

OR you can mix peanut butter into your filling mixture l

First make the crust by crushing cookies with a food processor

or in a ziplock bag with a rolling pin

Next, melt the butter in the microwave

right in your pie plate {if it’s glass or ceramic}

Add the crushed cookie crumbs, combine with the melted butter

Pat into a pie crust with the back of a spoon

Beat the cream cheese with the sugar until blended

Fold in Cool Whip

Cut mini peanut butter cups in half,

or in pieces if you’re using large peanut butter cups

and break reserved cookies into pieces

Fold into Cool Whip mixture

Place filling into the prepared crust and smooth out the top

Carefully cut the remaining reserved cookies in half

and place them cut side down on the pie

I saved some cookie pieces and crumbs

for garnishing the center of the pie

and then dotted the pie with more peanut butter cups

Refrigerate pie for several hours to set before slicing

I used another pie plate as a cover and it worked great!

Oreo Peanut Butter Pie

This no bake pie is easy to assemble and delicious! Garnished with additional cookies and candies, it's truly an irresistible dessert!

Course Dessert

Cuisine American

Keyword chocolate peanut butter pies, easy dessert, no bake pie, Oreo Peanut Butter Pie, Oreos, peanut butter cups

Prep Time 30

Servings 8

1 pkg family size {34 cookies} Oreo Peanut Butter cookies, divided or use regular Oreos
1 container 8 oz Cool Whip thawed
3/4 cup powdered sugar
8 oz cream cheese softened
5 Tbsp butter
60 Reese’s Mini Peanut Butter cups*

Place 24 cookies into food processor and chop into crumbs {or put cookies into a plastic bag and crush them with a rolling pin
Melt butter in the microwave a deep dish glass or ceramic pie pan. Add cookie crumbs and stir until all the crumbs are moistened. Pat into a crust using the back of a large spoon
Refrigerate crust while you make the pie filling
Cut 40 mini peanut butter cups in half.
Reserve 4 cookies for garnishing pie and tear the remaining 6 cookies into pieces about the size of the peanut butter cups
Mix cream cheese and sugar together until creamy.
Fold in Cool whip, then fold in the peanut butter cup halves and cookie pieces
Fill pie crust with filling, smoothing with a spatula or spoon back
Cut 3 of the reserved cookies in half and place halves into pie cut side down evenly spaced in a around the pie. Crumble the remaining cookie and put in the center. Place additional mini peanut butter cups around the edge of pie. Refrigerate until serving