No Bake Peanut Butter Cheesecake Pie

• Vegetarian

• Condiments

  • 1 1/4 cup Peanut butter, crunchy

• Baking & Spices

  • 8 oz Cool whip
  • 3/4 cup Fudge topping, hot
  • 26 Oreo cookies - including filling
  • 1 1/4 cup Powdered sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 8 oz Cream cheese

Found on momontimeout.com

Description

Ingredients

• 8 oz cream cheese, softened
• 1¼ cup crunchy peanut butter
• 1¼ cup powdered sugar, sifted
• ½ tsp vanilla extract
• 8 oz Cool Whip (you can use lite)
• ¾ cup hot fudge topping
• 26 OREO cookies - including filling
• 6 tbsp butter, melted

Directions

• Place OREOs in a food processor and pulse until only fine crumbs remain. Drizzle in melted butter and pulse several times until it is completely incorporated.
• Spray your pie plate with nonstick cooking spray. Press the Oreo crumb mixture into the bottom of the pie plate evenly and up the sides. Refrigerate for 1 hour.
• Beat cream cheese and peanut butter together until light and fluffy.
• Beat in vanilla and powdered sugar until well combined, scraping down sides of the mixing bowl as necessary.
• Fold in the Cool Whip.
• Evenly spread the hot fudge topping on top of the cooled crust.
• Top with the peanut butter cheesecake filling. Smooth the top.
• Refrigerate for at least 2 hours before slicing and serving.