MySweetCreations Peanut Butter Cookie Pie Best Dishes

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MySweetCreations Peanut Butter Cookie Pie

"Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping."

Ingredients :

18 cream-filled chocolate sandwich cookies (which includes Oreo®), beaten
1 half of tablespoons butter
1/2 teaspoon ground cinnamon
1 (eight ounce) bundle cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
three cups frozen whipped topping, thawed
3/four cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (together with Smucker's®)
2 tablespoons caramel sundae syrup (including Smucker's®)
4 peanut butter cups (along with Reese's®), chopped

Instructions :

Prep : 20M	Cook : 8M	Ready in : 30M

Preheat an oven to 350 tiers F (a hundred seventy five levels C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Bake inside the preheated oven till the crust hardens, approximately eight mins. Set aside to cool.
Beat collectively the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well combined, then fold in three cups whipped topping till the combination is mild and fluffy. Transfer the mixture onto the cooled cookie crust, spreading flippantly on pinnacle.
Place the remaining three/four cup whipped topping right into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Notes :

This is first-class served company and really bloodless, instantly from the freezer. You can decorate with all the toppings earlier than freezing.
Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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