Ingredients
Method
Preparation
- Place the Oreos in a food processor and pulse until you achieve fine crumbs.
- Stream in the melted butter while pulsing to combine perfectly.
- Transfer the crumb mixture into a 9-inch pie plate, pressing it down firmly to create an even layer.
- Freeze the pie plate for about 30 minutes to set the crust.
Making the Filling
- In a large bowl, whip the heavy cream until stiff peaks form, then set it aside.
- In another large bowl, whip the softened cream cheese with an electric mixer until smooth and fluffy.
- Gradually add the powdered sugar, mixing until fully combined.
- Stir in the creamy peanut butter and vanilla until well incorporated.
- Gently fold in the whipped cream until no streaks remain.
Assembly and Setting
- Pour the peanut butter mixture into the prepared crust and smooth out the top.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serving
- Slice, serve, and enjoy with toppings like whipped cream or crushed peanuts.
Nutrition
Notes
Store leftovers in the refrigerator covered for about 3–5 days or freeze individual slices wrapped tightly for later enjoyment.