PB Oreo Pie

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Prep Time: 20 minutes
Cook Time: 6-8 minutes
Total Time: 45 minutes (includes freezing)

Servings: 12 large or 18 small

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Ingredients

  • 32 Oreos
  • 4 tablespoons (1/2 stick) butter
  • 1 cup peanut butter
  • 1 8-oz. block Philadelphia Neufchatel or cream cheese
  • 1 1/4 cups powdered sugar
  • 1 8-oz. container low-fat whipped topping, like Cool Whip, thawed

Preparation

Step 1

1. Preheat the oven to 350ºF.
2. Place 25 Oreos in a freezer size plastic bag (or in several smaller sandwich bags), and cover the sealed bag with a hand towel. Use a mug to crush the Oreos through the towel until they are finely crumbed.
3. Melt the butter in the microwave.
4. Empty the Oreos into a bowl and pour the butter into it. Use your fingers to distribute the butter evenly through the cookie crumbs.
5. Press the Oreo and butter mixture into a 9-inch round pan. Any other pan is fine as well! If it has a smaller surface area, increase the baking time slightly. If it has a larger surface area, decrease it slightly.
6. Bake the crust for 6 to 8 minutes, until it’s set.
7. Soften Neufchatel or cream cheese in the microwave and combine with peanut butter in a large bowl. Beat until smooth, about two minutes.
8. Add the powdered sugar and beat until smooth. Then, add the whipped topping and beat until smooth.
9. Scoop the filling into the crust.
10. (Optional) chop 6 Oreos in half and place them around the edges of the pie like a clock. Crush remaining Oreo and sprinkle the pieces on top.
11. Allow to chill in the freezer for at least fifteen minutes before serving, and store any leftovers in the freezer.

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