Total Time
Prep 15 mins
Cook 0 mins

Ingredients Nutrition


  1. Mix 22 crushed oreo cookies and butter in medium bowl for crust.
  2. Press firmly on bottom and sides of 9-inch pie plate.
  3. To toast peanuts, spread them in a single layer in a baking sheet. Bake at 350° for 5-10 minutes or until light golden, stirring once or twice.
  4. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.
  5. Add peanut butter and milk; beat 2 minutes more or until smooth.
  6. Fold in whipped topping and 1 3/4 cups chopped cookies.
  7. Spread into pie crust.
  8. Sprinkle with remaining chopped cookies and peanuts.
  9. Refrigerate for 4-6 hours or overnight.

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