YUMMY Peanut Butter Pie

A wonderful decadent peanut butter pie a Peanut Butter Lovers Dream! I have made this pie for years and it is so creamy and deliciousI

26 Oreo cookies

¼ cup melted unsalted butter

1 ½ cups Jif® Creamy Peanut Butter

1 (8 oz.) package cream cheese, softened

1 ¼ cups sifted confectioner sugar

1 (16 oz.) container Cool Whip whipped topping, thawed

Preheat the oven to 350°.

Place 26 Oreo cookies into a food processor.

Cover, and pulse cookies until the white filling has completely incorporated into the chocolate.

Drizzle the melted butter over the crumbs in processor. Pulse 5 times, just to evenly moisten crumbs.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish.

Bake in preheated oven to “set’ the crust, 5 to 7minutes.

Cool crust completely on a wire rack.

In a mixing bowl add the peanut butter and package of softened cream cheese.

Whip the peanut butter and cream cheese together until smooth. Turn mixer off, scrape the sides of the bowl.

Add the sifted confectioner sugar and mix until well combined and fluffy.

Once again, turn off the mixer, scrape the sides of the bowl.

Next, add 8 oz. of the Cool Whip and mix on HIGH a few minutes, until the mixture is really, really fluffy.

Pour the peanut butter filling into the chocolate cookie crust. Using a knife or spatula, spread out the filling- to even out the top.

Refrigerate uncovered about 3 hours or until set.

Remove the pie from the refrigerate and spread the remaining Cool Whip evenly over top.

In a food processor, combine and pulse together ½ cup chocolate chips and ½ cup peanut butter chips, resembling coarse crumbs.

Sprinkle mixture over top of the Cool Whip.

Place the peanut butter pie back into the refrigerate uncovered about 8 hours or until set. The longer pie sets, the better the flavor!!!

This is one scrumptious peanut butter pie! I hope you enjoy it as much as my family and friends have for the last 30 years!