Peanut Butter & Fudge Swirl Pie
Time4h 25min
Makes8 servings
Ingredients
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- ½ cup sugar
- ¼ cup creamy peanut butter
- 2 cups thawed frozen whipped topping
- ¼ cup hot fudge ice cream topping, warmed
Putting it together
- 1.Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
- 2.Beat cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in whipped topping. Spoon into crust.
- 3.Drizzle with fudge topping; swirl gently with knife.
- 4.Refrigerate 4 hours or until firm.
Tips and Tricks
Variation:Preparing using Neufchatel cheese and frozen lite whipped topping.
Special Extra:Sprinkle with 2 Tbsp. chopped peanuts before refrigerating
Nutrition Information
| Calories: | 440 |
| Total fat: | 29g |
| Saturated fat: | 16g |
| Trans fat: | 0.5g |
| Cholesterol: | 45mg |
| Sodium: | 280mg |
| Total Carbohydrate: | 41g |
| Dietary fiber: | 1g |
| Total sugars: | 31g |
| Added sugars: | 30g |
| Protein: | 5g |
| Vitamin D: | 0% DV |
| Calcium: | 4% DV |
| Iron: | 10% DV |
| Potassium: | 2% DV |