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.
Ingredients
- 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
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
- Variation
Preparing using Neufchatel cheese and frozen lite whipped topping. - Special Extra
Sprinkle with 2 Tbsp. chopped peanuts before refrigerating
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 440 |
| % 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 A | 15 %DV |
| Vitamin C | 0 %DV |
| Vitamin D | 0 %DV |
| Calcium | 4 %DV |
| Iron | 10 %DV |
| Potassium | 2 %DV |
