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Peanut Butter & Fudge Swirl Pie

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 time25 min
Total time4hr 25min
ServingsMakes 8 servings.
  • 18 OREO Cookies, finely crushed
  • 3 Tbsp. butter, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • ½ cup sugar
  • ¼ cup creamy peanut butter
  • 2 cups thawed frozen whipped topping
  • ¼ cup hot fudge ice cream topping, warmed
  • 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
  • Variation
    Preparing using Neufchatel cheese and frozen lite whipped topping.
  • Special Extra
    Sprinkle with 2 Tbsp. chopped peanuts before refrigerating


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 29g 
   Saturated fat 16g 
   Trans fat .5g 
Cholesterol 45mg 
Sodium 280mg 
Carbohydrate 41g 
   Dietary fiber 1g 
   Total sugars 31g 
   Added sugars 30g 
Protein 5g 
Vitamin A15 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium4 %DV
Iron10 %DV
Potassium2 %DV

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