Cookies and Cream Peanut Butter Pie

It’s Pi Day! Add an ‘E’ to your celebration with this great dessert inspired by Picky Palate’s Cookies and Cream Peanut Butter. I have been drooling over that stuff since the day it was posted. No question that I had to make it, and when I saw that Pi Day was coming up I knew it was going into my pie. Peanut butter pie is probably the best oven-free pie ever to ever exist… and then I threw in the cookies and cream peanut butter and magic happened. I really don’t know what else to say about it other than “MmmMmMmm”!

I linked to the recipe for the cookies and cream peanut butter instead of re-posting it here. See ingredients.

Ingredients:

1 cup Cookies and Cream Peanut Butter

1-8 oz package cream cheese, softened

1/2 cup sugar

1-12 oz container frozen whipped topping, thawed and divided

1 prepared chocolate pie crust

2 Reeses cups, coarsely chopped

2 Oreos, coarsely chopped

Directions:

  1. Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
  2. Spread remaining whipped topping, over the pie. Top with chopped Reese cups and Oreo cookies.
  3. Refrigerate until ready to serve.

Source: Adapted from JIF and Picky Palate

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