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Peanut Butter & Fudge Swirl Pie

Peanut butter and fudge. Blended into fluffy cream cheese filling. In a pie. With an OREO Cookie crust. One taste really is worth a thousand words.

Prep time

25 min

Total time

4 hr 25 min

Servings

Makes 8 servings.

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    Ingredients
    • 18 OREO Cookies, finely crushed
    • 3 Tbsp. butter, melted
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1/2 cup sugar
    • 1/4 cup creamy peanut butter
    • 2 cups thawed frozen whipped topping
    • 1/4 cup hot fudge ice cream topping, warmed
Preparation
  • Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  • Beat cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in whipped topping. Spoon into crust.
  • Drizzle with fudge topping; swirl gently with knife.
  • Refrigerate 4 hours or until firm.

Recipe Tips

VariationPreparing using Neufchatel cheese and frozen lite whipped topping.

Special ExtraSprinkle with 2 Tbsp. chopped peanuts before refrigerating

54143
Calories 440
% Daily Value*
Total Fat 29g
Saturated Fat 16g
Trans Fat .5g
Cholesterol 45mg
Sodium 280mg
Total Carbohydrate 41g
Dietary Fiber 1g
Total Sugars 31g
     Includes 30g Added Sugars
Protein 5g
Vitamin A 15% DV
Vitamin C 0% DV
Vitamin D 0% DV
Calcium 4% DV
Iron 10% DV
Potassium 2% DV

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