MySweetCreations Peanut Butter Cookie Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping. Ingredients:
18 cream-filled chocolate sandwich cookies (such as oreo®), 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 (such as smucker's®) |
2 tablespoons caramel sundae syrup (such as smucker's®) |
4 peanut butter cups (such as reese's®), 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.
|
|