Description
A delicious and creamy Peanut Butter Oreo Ice Cream Pie that combines the rich flavors of peanut butter and Oreo cookies, perfect for dessert lovers.
Ingredients
Scale
- 1 package Oreo cookies (about 36 cookies)
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping, thawed
- 2 cups vanilla ice cream, softened
- Chocolate syrup for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the Oreo cookies into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of a pie dish to form the crust.
- Bake the crust for 10 minutes, then let it cool completely.
- In a mixing bowl, combine peanut butter and powdered sugar until smooth.
- Fold in the whipped topping and softened vanilla ice cream until well combined.
- Pour the peanut butter mixture into the cooled Oreo crust.
- Freeze the pie for at least 4 hours or until firm.
- Before serving, drizzle with chocolate syrup if desired.
- Slice and enjoy your Peanut Butter Oreo Ice Cream Pie!
Notes
- For a richer flavor, use dark chocolate syrup.
- Make sure the ice cream is softened for easier mixing.
- This pie can be made a day in advance and stored in the freezer.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg