- Oreo Crust
- 1 package Oreos
- 1/4 cup butter, melted
- Filling
- 1 cup creamy peanut butter
- 4 oz cream cheese or Neufchâtel, softened
- 1 container Cool Whip (8 oz), thawed
- Chocolate Ganache
- 1 cup chocolate chips
- 3 tbsp heavy whipping cream
- Topping
- Reese's Peanut Butter Cups, some cut in half, others chopped
Instructions
- Process the oreos in a food processor until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter. Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray. Place in fridge until ready to use.
- In a large mixing bowl, combine the peanut butter and cream cheese until well blended. Add the cool whip and stir until mixed. Spread this mixture on the crust and place in the freezer for 30 minutes.
- To make the ganache, place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1-2 minutes on 70% power, stirring every 30 seconds until melted.
- Remove the pie from the freezer and spread the ganache evenly on top. Before the chocolate hardens add the peanut butter cups. Start by adding the halved peanut butter cups around the edges, placing them as close or as far apart as you want. Then add chopped peanut butter cups to the center of the piece.
- Cover the pie with tinfoil and return to the freezer for 1-2 hours. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting it easier. Cover and freeze any leftovers.
Source recipes -Here-
