Ingredients
2cupsreduced fat Oreos,(about 18 Oreos)
5tbspunsalted light butter,or full fat butter, melted
8ozfat free cool whip,or 1 cup heavy cream, thawed
4cupslight peanut butter ice cream,softened
¼cupcreamy peanut butter
½cupReese’s Pieces,crushed
Preparation
Combine the crushed cookies and melted butter. Press mixture evenly into the bottom and up the sides of a nonstick 8-inch springform pan. Set aside.
In a large bowl, mix the Cool Whip and ice cream together until softened and combined evenly. Spoon ½ of the mixture into prepared crust.
Melt the peanut butter and drizzle half over the filling. Layer the rest of the filling on top and drizzle with the remainder of the melted peanut butter.
Sprinkle with crushed Reese’s Pieces. Cover and freeze for about 6 hours or until firm.
Before serving, allow to sit at room temperature for 5 to 10 minutes to soften before slicing. Keep chilled in the freezer up until serving the pie.
