PEANUT BUTTER PIE

By Lynnab3

Ingredients

• 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

Details

Adapted from beyondfrosting.com

Preparation

Step 1

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 onto 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.