I made this as well as some Cheater PB Cookies for our Family Mother's Day Luncheon this afternoon. I did it Saturday afternoon so I could relax and it was so super easy. Everyone loved the pie and the cookies, but especially the pie. It is super creamy and rich. I cut it into 8 pieces, but would definitely recommend 10-12 because it is so rich. If you like Reese's Peanut Butter Cups, I am sure you will love this decadent tasting dessert! Give it a try! I posted the recipe below, but it is also up on the recipe page for you already with a picture as well.
Crust:
25 Oreos
1/3 cup butter, melted
Put all oreos into the food processor or blender and blend until consistently smooth like sand. Mix in melted butter until it looks like wet sand. Press into a 9" pie plate and make sure to press all the way to the top of the sides, don't skimp. Cover with plastic wrap or Wax paper for protection and chill in refrigerator for one hour.
Filling: *(Prepare once crust has chilled)
8 oz. cream cheese, softened to room temperature
1 c. creamy peanut butter, softened (microwave for 10-15 seconds)
1/2 c. brown sugar
1 tsp. vanilla extract
12 oz. Cool Whip
Beat cream cheese, peanut butter, vanilla, and brown sugar until smooth. Add in 8 oz. of Cool Whip and fold in until mixed well. Pour filling into crust and smooth top over. Cover with plastic wrap or wax paper and refrigerate for at least 3 hours before serving.
Optional: Place a large dollop (remaining 4 ounces) of Cool Whip just before serving.
Serves 8-10. Don't ask about calories.
Crust:
25 Oreos
1/3 cup butter, melted
Put all oreos into the food processor or blender and blend until consistently smooth like sand. Mix in melted butter until it looks like wet sand. Press into a 9" pie plate and make sure to press all the way to the top of the sides, don't skimp. Cover with plastic wrap or Wax paper for protection and chill in refrigerator for one hour.
Filling: *(Prepare once crust has chilled)
8 oz. cream cheese, softened to room temperature
1 c. creamy peanut butter, softened (microwave for 10-15 seconds)
1/2 c. brown sugar
1 tsp. vanilla extract
12 oz. Cool Whip
Beat cream cheese, peanut butter, vanilla, and brown sugar until smooth. Add in 8 oz. of Cool Whip and fold in until mixed well. Pour filling into crust and smooth top over. Cover with plastic wrap or wax paper and refrigerate for at least 3 hours before serving.
Optional: Place a large dollop (remaining 4 ounces) of Cool Whip just before serving.
Serves 8-10. Don't ask about calories.