MySweetCreations Peanut Butter Cookie Pie


  • 18 cream-filled chocolate sandwich cookies (such as Oreo(R)), crushed
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 3 cups frozen whipped topping, thawed
  • 3/4 cup frozen whipped topping, thawed
  • 2 tablespoons chocolate sundae syrup (such as Smucker's(R))
  • 2 tablespoons caramel sundae syrup (such as Smucker's(R))
  • 4 peanut butter cups (such as Reese's(R)), chopped


1_ 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.

2_ Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.

3_ 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.

4_ 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.