Oh my Goodness, peanut butter! I am obsessed with it. I love it in almost everything—don’t you? I love it in bananas. I took a page right off that Parent Trap movie and decided to dip Oreos in peanut butter. I put more peanut butter than jelly in my peanut butter and jelly sandwich. And before I even bring the jar back to its rightful place in my pantry, I make sure to scoop a spoonful or two and eat it just like that.
And when I thought peanut butter by itself is already sinful, I found this recipe for a dessert pie that combines peanut butter with another sinful ingredient—chocolates! I tried this one and I am warning you—it will be hard to resist, but you should eat it slowly because it’s super rich. You don’t want to be in a food coma even before you consume one full slice!
Ingredients
FOR CRUST
25 whole Oreos
4 Tablespoons Land O Lakes Butter, Melted
PEANUT BUTTER FILLING:
1 cup Jif Creamy Peanut Butter
1 package (8 Ounce) Philadelphia Softened Cream Cheese
1-1/4 cup Domino Powdered Sugar
1 package (8 Ounce) Cool Whip, Thawed
Instructions
Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
