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!
Equipment
- 1 deep dish pie plate use an additional pie pan to cover pie if desired
Ingredients
- 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*
Instructions
- 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
Notes
*if you can’t find mini, cut up regular peanut butter cups