Side Pannel
No-Bake Peanut Butter Silk Oreo Pie Recipes
No-Bake Peanut Butter Silk Oreo Pie Recipes
- Recipe Submitted by maryjosh on 05/11/2020
Ingredients List
- 3/4 cup creamy peanut butter (use Jif, Skippy, etc. and not something that’s ‘natural’ and can separate)
- 4 ounces brick-style cream cheese, softened (use full fat so pie sets up)
- 1 cup confectioners’ sugar
- one 8-ounce container frozen whipped topping, thawed
- one 9-inch Oreo crust (6-ounce storebought or scratch, I used storebought)
- 1/3 cup honey roasted peanuts (salted peanuts may be substituted)
- 3 tablespoons mini semi-sweet chocolate chips
Directions
To a large bowl, add the peanut butter, cream cheese and confectioners’ sugar and beat with a handheld electric mixer on low to medium-low speed until small, pebble-sized balls form.
Add the whipped topping and beat on high speed until smooth, stopping to scrape the bowl as necessary. The mixture is thick and I needed to beat it for about 4 to 5 minutes to get it smooth.
Turn out into prepared crust (you don’t need to bake the crust if using storebought; if using this scratch crust bake for 10 minutes).
Evenly sprinkle with the peanuts and mini chocolate chips.
Cover and refrigerated until set, at least 4 hours (overnight is better). Keep chilled until serving.
Add the whipped topping and beat on high speed until smooth, stopping to scrape the bowl as necessary. The mixture is thick and I needed to beat it for about 4 to 5 minutes to get it smooth.
Turn out into prepared crust (you don’t need to bake the crust if using storebought; if using this scratch crust bake for 10 minutes).
Evenly sprinkle with the peanuts and mini chocolate chips.
Cover and refrigerated until set, at least 4 hours (overnight is better). Keep chilled until serving.
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