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Peanut Butter and Chocolate Swirl Pie

This light and fluffy, family-pleasing, pie features a peanut butter filling swirled with chocolate ice cream topping.

   
 

Preparation Time: 20 Mins.
Total Time to Serve: 2 Hours 20 Mins.
Servings: 8

INGREDIENTS

18 Keebler® Fudge Stripes™ Original cookies Keebler® Fudge Stripes™ Original cookies
3 butter or margarine, melted and cooled butter or margarine, melted and cooled
1 reduced-fat cream cheese, softened reduced-fat cream cheese, softened
2/3 crunchy peanut butter crunchy peanut butter
1/2 sugar sugar
2 milk milk
1/2 vanilla vanilla
2 frozen reduced-fat non-dairy whipped topping, thawed (divided) frozen reduced-fat non-dairy whipped topping, thawed (divided)
3 chocolate ice cream topping chocolate ice cream topping
4 Keebler® Fudge Stripes™ Original cookies Keebler® Fudge Stripes™ Original cookies

DIRECTIONS

1. In small bowl combine the 18 crushed KEEBLER FUDGE STRIPES cookies and butter. Toss until combined. Press onto bottom and sides of 9-inch pie plate generously coated with cooking spray. Set aside.

2. In large mixer bowl beat cream cheese, peanut butter, sugar, milk and vanilla on medium speed of electric mixer until fluffy. Fold in 2 cups of the whipped topping. Spoon into crust.

3. Drizzle with ice cream topping. Use knife to carefully swirl chocolate into peanut butter mixture. Refrigerate, loosely covered, about 2 hours or until firm.

4. Before serving, cut the 4 cookies in half. Spoon dollops of the remaining 1/2 cup whipped topping on pie. Garnish with cookie pieces.

NUTRITIONAL PANEL

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