MySweetCreations Peanut Butter Cookie Pie Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.
Ingredients
-
Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Advertisement -
Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
-
Beat together the cream cheese, confectioners’ sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
-
Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.
Per Serving: 649 calories; protein 12.9g; carbohydrates 56.7g; fat 44g; cholesterol 37.1mg; sodium 412.9mg. This is best served firm and very cold, straight from the freezer. You can decorate with all of the toppings before freezing.