- 25 to 30 Oreo’s Crushed
- 4 Tbs of butter, melted
- 1 cup of Creamy Peanut Butter
- 1 – 8 oz package of Cream Cheese, softened
- 1 1/4 cup of powdered sugar
- 2 – 8 oz package of Cool Whip, thawed, (the other one for finishing top the pie off)
- Jar of Smucker’s Hot Fudge Sauce
- 1 – 8 oz package of Cool Whip, Thawed.
For the Crust. Preheat oven to 350 degrees. Crush Oreo’s to crumbs. I put mine in the food processer until fine crumbs. Pour the melted butter on top and stir. Press in to pie plate and bake for 7 minutes. Remove from oven and allow to cool completely.
For the filling. Beat the peanut butter and cream cheese until smooth. Add the powdered sugar and mix. Add one thawed container of Cool Whip and beat until smooth. Scraping the sides. Make sure you mix it all! You don’t want to waste any of it!
Pour the filling into the crust, leveling the filing in the crust with a spatula. Chill for at least an hour before putting the hot fudge on.
For the toppings. Spread the hot fudge over the entire pie. A little tip, warm for 20 to 30 seconds in microwave to soften and it will spread easier. Chill.
When the fudge is set up, add the 2nd container of Cool Whip on top with spatula or knife.
At this point, you are done. I would let it chill a little bit longer to firm up. You can get fancy and add more fudge or pipe on peanut butter stripes on top. Your choice.
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