No-Bake Swirled Peanut Butter Fudge Pie

This pie is a family favorite and is requested at many gatherings. My family LOVES chocolate and peanut butter, but they also love oreos. So, I found a way to combine them all with this recipe! I use two Oreo pie crusts instead of the graham gracker crusts and top the pie with mini oreos surrounding the edge and crushed oreos sprinkled over the middle. It looks and tastes fantastic!! I also make the changes suggested by others by reducing the confectioner’s sugar from 3 cups to 2 cups, the milk from 2 cups to 1 1/2 cups and doubling the pudding mixture (with 1 1/2 cups milk per 3.9 oz. pudding package). I’m not sure if it makes a big difference, but I use chocolate fudge pudding instead of regular chocolate. My family cannot get enough of this pie and talk about it year round! Yum!!

INGREDIENTS

1 oreo crust, homemade or store-bought
1 (8 oz.) package cream cheese, room temperature
1/2 cup sugar
1/3 cup creamy peanut butter
2 cups frozen whipped topping
1/4 cup hot fudge sauce, warmed
1 teaspoon vanilla extract
1/4 teaspoon salt, optional

PREPARATION

In a large bowl, beat cream cheese for 30-60 seconds, or until smooth, then add in peanut butter and vanilla extract and mix until combined.
Beat in sugar and salt, if using, until thoroughly incorporated, then mix in frozen whipped topping.
Pour or spoon mixture into oreo crust and smooth the top with a knife or rubber spatula so it’s smooth and even.
Take warmed hot fudge out of the microwave and drizzle it over pie, then lightly drag a knife, toothpick or skewer through the fudge (making sure to not dig too deep into the peanut butter) to create a swirled, marbled pattern. Don’t mix too much or topping will look messy.
Cover pie (without touching surface of pie) and place pie in fridge and let chill 3-4 hours, or until set.
Slice, serve and enjoy.

From: allrecipes.com