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Sunday, July 31, 2016

mysweetcreations peanut butter cookie pie

Ingredients

  • Servings: 1
  • 18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 3 cups frozen whipped topping, thawed
  • 3/4 cup frozen whipped topping, thawed
  • 2 tablespoons chocolate sundae syrup (such as smucker's®)
  • 2 tablespoons caramel sundae syrup (such as smucker's®)
  • 4 peanut butter cups (such as reese's®), chopped

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
  • bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
  • beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
  • place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

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