I have had many requests for this recipe. Here it is:
Crust:
- 12 Oreo cookies
- 2 Tbsp butter, melted
Crush Oreos, then mix with the butter, and press into your pie dish. Refrigerate for about an hour before you add the filling.
Filling:
- 1 1/2 cups powdered sugar
- 1 cup creamy peanut butter
- 1 8-ounce package cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup Cool Whip
- 1 cup chilled whipping cream
Blend powdered sugar, peanut butter, cream cheese and
vanilla in processor until smooth, occasionally scraping down sides of
work bowl. Transfer mixture to large bowl. Beat cream in medium bowl to
soft peaks. Fold cream into peanut butter mixture in 2 additions. Mix in the Cool Whip. Spoon
peanut butter filling into crust and smooth top.
Decorate any way you wish - pipe on extra Cool Whip, sprinkle with chopped, toasted peanuts and pistachios. Add Toffifay chocolates or peanut butter cups. Freeze pie until
filling is firm, at least 3 hours. (Can be prepared 1 week ahead. Cover
and keep frozen. Let stand room temperature 60 minutes before serving.)
