OREO Peanut Butter Cup Pie
Prep time15 min
Total time4hr 30min
ServingsMakes 10 servings, 1 piece (118 g) each.
Ingredients
- 1¼ cups Oreo Baking Crumbs
- ¼ cup butter, melted
- 1 pkg. (250 g) brick cream cheese, softened
- ½ cup plus 1 Tbsp. creamy peanut butter, divided
- 1 pkg. (4-serving size) vanilla instant pudding mix
- 1 cup cold milk
- 2 cups thawed frozen whipped topping, divided
- 3 oz. semi-sweet baking chocolate
Preparation
- Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese and 1/2 cup peanut butter in medium bowl with whisk until blended. Add dry pudding mix and milk; beat 2 min. Stir in 1 cup whipped topping; pour into crust. Refrigerate until ready to use.
- Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over filling in crust. Microwave remaining peanut butter in microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Recipe Tips
- Size-Wise
Enjoy your favourite holiday foods while keeping portion size in mind. One serving of this luscious pie is 1/10th of the pie. - Substitute
Prepare using chocolate instant pudding mix. - Better For You
Save 70 calories and 6g of total fat, including 3g of saturated fat, per serving by preparing with brick light cream cheese, light creamy peanut butter, skim milk, vanilla fat-free instant pudding mix and light whipped topping.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 390 |
| % Daily Value* | |
| Fat 28g | |
| Saturated 14g | |
| Cholesterol 45mg | |
| Sodium 430mg | |
| Carbohydrate 31g | |
| Dietary fiber 2g | |
| Sugars 20g | |
| Protein 7g | |
| Vitamin A | 15 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 10 %DV |
