Monster Cookie Cream Pie

By srumbel

The base uses chocolate graham crackers, but feel free to swap them out for regular graham crackers. The same goes for the pudding. This recipe uses vanilla pudding, but I’ve made it with chocolate and it’s just as tasty! If you really wanted to go the quick and easy route, you could use a pre-made crust. But, I really think the 8 minutes it takes to bake it is worth it! The oats and graham cracker crumbs are combined with brown sugar and a bit of vanilla extract to give the crust the flavor of an oatmeal cookie. Just the base you need when making a monster cookie pie. So go check out your cupboards and the fridge, I bet you have most of the ingredients to make this pie today!
from katiescucina.com

Ingredients

• For the Crust
• 1 C crushed chocolate graham crackers (about 10 whole sheets)
• 1/2 C quick oats
• 3 tbsp brown sugar
• 1/8 tsp salt
• 1/3 C butter, melted
• 2 tsp vanilla extract
• For the Filling
• 1.5 oz box of fat-free sugar-free vanilla pudding
• 2 tbsp brown sugar
• 1 1/4 C non-fat milk
• 1/4 C peanut butter
• 1 (8 oz) tub lite whipped topping
• 1/3 C peanut butter chips
• 2 tbsp quick oats
• 3 tbsp chocolate chips
• 1/3 C M&M's

Details

Preparation time 130mins
Cooking time 138mins

Preparation

Step 1

Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
Stir together graham cracker crumbs, oats, brown sugar, and salt. Stir in melted butter and vanilla. Press into the bottom of prepared plate. Bake for 8 minutes. Remove from oven and allow to cool completely.
Whisk together pudding mix and brown sugar. Whisk in milk until smooth and thick. Add in the peanut butter and vigorously whisk to combine. Gently fold in whipped topping. Stir in peanut butter chips.
Pour into cooled pie crust. Sprinkle oats and chocolate chips on top. Refrigerate 1-2 hours until firm. Sprinkle with M&M’s right before serving.
Store leftovers in the refrigerator.