Ingredients
Scale
- 25 oreo cookies
- ¼ cup melted butter
- â…” cup creamy peanut butter
- 4 cups vanilla ice cream
- 1 cup heavy cream
- 2 teaspoons instant vanilla pudding mix
- ½ teaspoon vanilla extract
- ¼ cup confectioners’ sugar
- hot fudge sauce
- chopped peanuts
Instructions
- Preheat your oven to 350 degrees F.
- Crush the Oreo cookies into fine crumbs using a food processor or by crushing them in a plastic bag with a rolling pin.
- Combine the cookie crumbs with melted butter in a bowl and mix until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form a crust.
- Bake for 5-7 minutes until set, then allow to cool completely.
- In a stand mixer, combine softened vanilla ice cream and creamy peanut butter; beat on medium-low until fully mixed.
- Spread this peanut butter ice cream mixture into the cooled pie shell and place in the freezer.
- Whip heavy cream and vanilla using an electric mixer on medium-high until it thickens; add instant vanilla pudding mix and confectioners’ sugar gradually while beating until fluffy.
- Spread the whipped cream over the pie and return to the freezer for at least 6 hours or overnight.
- Before serving, let the pie sit for 10 minutes at room temperature, then drizzle with hot fudge sauce and sprinkle with chopped peanuts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the ice cream is softened for easier mixing.
Chilling the pie overnight enhances the flavors and texture.
Substituting different toppings like crushed cookies or caramel sauce can provide variety.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 25g
- Sodium: 265mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 58mg