OREO® Peanut Butter Fudge Torte

37  Ratings
  • 25 min prep
  • 4 hr 25 min total
  • Makes 15 servings, 1 slice each.

OREO® Peanut Butter Fudge Torte Recipe

Ingredients

  • 18 OREO DOUBLE DELIGHT Peanut Butter 'n Chocolate Creme Chocolate Sandwich Cookies, divided
  • 2 Tbsp. butter or margarine, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 2/3 cup creamy peanut butter
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1/4 cup hot fudge ice cream topping
  • 1/4 cup salted peanuts, chopped

Instructions

  • Split  15 of the cookies, leaving filling on one side of each cookie. Finely crush the 15 split cookies without the filling and the remaining 3 whole cookies. Place in medium bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Stand the 15 split cookies, with filling sides facing out, around side of pan.
  • Beat  cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon over crust. Drizzle with fudge topping; swirl with knife several times for marble effect.
  • Refrigerate  4 hours or until firm. Run knife or metal spatula around side of pan to loosen dessert; remove side of pan. Sprinkle with peanuts, if desired. Store leftover dessert in refrigerator.

Recipe Tips

Size-WiseLooking for a special occasion dessert to serve at a party? This torte is perfect for a party since it makes enough to serves a crowd.

How to Cut Torte to ServeCut torte between cookies to the center of the torte for 15 equal slices.

Food FactsWhen cutting creamy-textured desserts, carefully wipe off the knife blade between cuts with a damp clean towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

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Nutrition Information

Makes 15 servings, 1 slice each.

Nutrition per serving:

  • Calories 370 
  • Total fat 25 g
  • Saturated fat 12 g
  • Cholesterol 35 mg
  • Sodium 300 mg
  • Carbohydrate 35 g
  • Dietary fiber 2 g
  • Sugars 26 g
  • Protein 7 g
  • Vitamin A 8 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 6 %DV

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