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| PEANUT BUTTER FUDGE OREO COOKIE PIE | |
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1 ready-made Oreo pie crust (Keebler) 1 (4 oz.) box instant French vanilla pudding mix 1 cup cold milk 3 to 4 tablespoons creamy peanut butter (or more if you like) 1 jar chocolate fudge sauce (Smucker's or Dove) 1 regular container Cool Whip (thawed) Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won't need to use the whole jar. In a bowl, blend instant pudding and 1 cup milk using a whisk. Using an electric mixer, add the peanut butter (mixture will be thick). Spoon onto the fudge layered pie crust. Top with Cool Whip. Garnish with any Oreo crumbs from the pie crust. Refrigerate. This is so quick and easy but everyone thinks it takes a long time because of the taste. Doesn't last long at events. ENJOY! Submitted by: S. Davis | |
Since microwave ovens vary in power, you may need to adjust your cooking time.
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recipe reviews #52634
Roselynique (Indiana) says:
I just made this today (for Thanksgiving). I crumbled my own oreos, so it would be chunky since I was using a long cake pan. I had to use 4 boxes of pudding and 5 1/2 cups of milk and 7 tbsp of peanut butter. It took the whole jar of fudge. Oh I also put some oreo crumbles on top of the whip cream. I think it turned out perfect. I also froze mine for ez square cutting. I had enough pudding left over to make a pie size one too.
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1. Melt your fudge THOUROUGHLY! I tried spreading it at room temperature and it pulled part of the oreo crust up. I put my fudge in for 30 seconds and then it was able to spread (do it REALLY gently. However I was only able to spread it on the bottom. The sides were too frail.
2. I used cheesecake flavored instant pudding, since real peanut butter pie calls for (a ton of) cream cheese. Turned out really yummy. I also used two packages with 2 and 3/4 Cups milk; the box suggested that. Had a little extra but not much :) It makes a sturdier filling.
3. When you mix the pudding and the peanut butter, be prepared for a lot of splashing. It splattered the whole time I mixed it. Luckily it onyl takes about 20 seconds.
4. I used coop whip to frost the entire top of the pie, cut some reeses mini cups in half and stuck them in the cool whip as a decorative and yummy touch. Next, I froze the pie so that it cut nice and held together. I'm pretty sure it wouldn't if it was just refrigerated.
Anyways, hope this helped....happy pie-making!