OREO Fudge Creme PB Pie
Time3h 30min
Makes servings
Ingredients
- 1 pkg. Peanut Butter Creme OREO Fudge Cremes, (11.3 oz.)
- 4 oz. brick cream cheese, (1/2 of 8-oz. pkg.), softened
- 1.75 cups milk, plus 2 tsp. cold, divided
- 2 tsp. sugar
- 2 cups COOL WHIP Whipped Topping, thawed, divided
- 1 pkg. chocolate instant pudding mix, (3.9 oz.)
Putting it together
- 1.Arrange 14 cookies on bottom of 9-inch pie plate, cutting 1 cookie in half before using to fill holes to make even layer. Reserve 1 of the remaining cookies for garnish; stand remaining cookies around edge of pie plate.
- 2.Beat cream cheese, 2 tsp. milk and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread over cookies on bottom of pie plate. Whisk pudding mix and remaining milk 2 min.; pour over cream cheese layer. Refrigerate 3 hours or until firm.
- 3.Garnish with remaining COOL WHIP and reserved cookie just before serving.
Tips and Tricks
Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
Substitute: Prepare using Mint Creme OREO Fudge Cremes.
Special Extra: Slice 1 banana; spread over cream cheese layer before covering with pudding.