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Peanut Butter & Fudge Swirl Pie

8 servings
Clock4h 25min Cook

Ingredient List

  • 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

Nutritional Information

Calories440
Total fat29g
Saturated fat16g
Trans fat0.5g
Cholesterol45mg
Sodium280mg
Total Carbohydrate41g
Dietary fiber1g
Total sugars31g
Added sugars30g
Protein5g
Vitamin D0% DV
Calcium4% DV
Iron10% DV
Potassium2% DV
  1. 1
    Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  2. 2
    Beat cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in whipped topping. Spoon into crust.
  3. 3
    Drizzle with fudge topping; swirl gently with knife.
  4. 4
    Refrigerate 4 hours or until firm.