Frozen Peanut Butter Oreo Pie

I dearly love ALL things Peanut Butter. It's a weakness. Especially when I am trying to diet. But I just had to make this recipe for Father's Day as the kids would be there.

Great excuse, huh?!?

I didn't have all of the ingredients I needed for my Frozen Peanut Butter Pie recipe.

So, per normal, I improvised. What I came up with is JUST as delicious as the original!

FROZEN PEANUT BUTTER OREO PIE

24 Oreo cookies, crushed.

I put mine in a gallon size zip lock bag and crush with the rolling pin. You can also use generic Oreo type cookies. You can also use your food processor for this.

5 T butter, melted.

1 (8 oz) package Cream Cheese, softened

1 c creamy peanut butter

3/4 c sugar

1 T vanilla

1 (8 oz) whipped topping, divided

Mix cookie crumbs and butter. I reserved just a few of the cookie crumbs to sprinkle on top. Press onto bottom and up side of dish. Original recipe calls for a 9 inch pie pan, but I use my square Tupperware dish.

Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1 1/2 cups whipped topping. Spoon onto crust. Top with remaining whipped topping. Sprinkle cookie crumbs on top (optional). Freeze 4 hours or until firm. Remove from freezer about 30 min before serving. Let stand at room temp to soften slightly. Cut into squares.

This is a VERY rich pie, so you can get away with cutting the squares fairly small.

Here is the ORIGINAL Peanut Butter Pie Recipe in case you'd like to try that one. They are both amazing! The only difference is the type of cookie used.

FROZEN PEANUT BUTTER PIE

24 peanut butter sandwich cookies, crushed.

I put mine in a gallon size zip lock bag and crush with the rolling pin. You can also use generic Oreo type cookies. You can also use your food processor for this.

5 T butter, melted.

1 (8 oz) package Cream Cheese, softened

1 c creamy peanut butter

3/4 c sugar

1 T vanilla

1 (8 oz) whipped topping, divided

Mix cookie crumbs and butter. I reserved just a few of the cookie crumbs to sprinkle on top.Press onto bottom and up side of dish. Original recipe calls for a 9 inch pie pan, but I use mysquare Tupperware dish.

Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1 1/2 cups whipped topping. Spoon onto crust. Top with remaining whipped topping. Sprinkle cookie crumbs on top (optional). Freeze 4 hours or until firm. Remove from freezer about 30 min before serving. Let stand at room temp to soften slightly. Cut into squares.

This is a VERY rich pie, so you can get away with cutting the squares fairly small.

Enjoy!!