Directions:
- Crust:
- In a large resealable plastic bag, using a rolling pin, crush 20 Oreos.
- Reserve 2 tablespoons for topping.
- In a medium saucepan, over low heat, melt butter.
- Remove from heat and stir in Oreos.
- Press evenly onto bottom of 9-inch pie plate.
- Stand remaining Oreo cookies around sides.
- Refrigerate while you prepare the filling.
- Filling:
- In a lare bowl, with an electric mixer at high speed, beat cream cheese until fluffy. (I love the word fluffy!)
- Beat in peanut butter and milk until smooth.
- Fold in whipped cream.
- Spread evenly into pie crust.
- Sprinkly top with peanuts and reserved Oreo cookies.
- Refrigerate 5 to 6 hours before serving.
- ***Cover if there is ANY danger of another food odor being absorbed, such as a garlic or onion smell. Don't risk ruining this pie due to an unwanted odor or taste from the refrigerator.*** I did that...ONCE!!!!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.06 Kcal (1441 kJ) | ||
| Calories from fat | 219.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.37g | 37% | |
|---|---|---|---|
| Cholesterol | 51.81mg | 17% | |
| Sodium | 101.69mg | 4% | |
| Potassium | 177.54mg | 4% | |
| Total Carbs | 27.55g | 9% | |
| Sugars | 24.32g | 97% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 6.74g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 51.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 391.99 Kcal (1641 kJ) | ||
| Calories from fat | 249.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.77g | 37% | |
|---|---|---|---|
| Cholesterol | 59.03mg | 17% | |
| Sodium | 115.85mg | 4% | |
| Potassium | 202.28mg | 4% | |
| Total Carbs | 31.39g | 9% | |
| Sugars | 27.71g | 97% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 7.68g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 2% | |
| Calcium | 58.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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