Ingredients
Scale
For the crust
- 25 Oreos
- 4 tablespoons 1/2 stick butter, melted
For the filling
- 1 cup toasted peanuts (chopped)
- 1 cup semi-sweet chocolate chips (melted)
- 1 cup creamy peanut butter
- 1 package (8 oz cream cheese, softened)
- 1 1/4 cups powdered sugar
- 1 package (8 oz Cool Whip, thawed)
Instructions
For the 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 firmly and place in the freezer while you prepare the filling.
For the filling
- Sprinkle half of the chopped peanuts over the bottom of the cooled pie crust. Drizzle half of the chocolate all around the bottom of the pie plate. It doesn’t have to be perfect!
- In a large bowl, 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 creamy and fluffy, scraping the sides as needed.
- Pour filling into crust, evening out the top with a knife or spatula. Top with remaining peanuts and drizzle with remaining chocolate. Chill for at least an hour before serving.