Ingredients:
-18 cream-filled chocolate sandwich cookies, crushed
-1 1/2 tablespoons butter
-1/2 teaspoon ground cinnamon
-1 (8 ounce) package cream cheese, softened
-1 cup confectioners' sugar
-1 teaspoon vanilla extract
-1 cup creamy peanut butter
-3 cups frozen whipped topping, thawed
-3/4 cup frozen whipped topping, thawed
-2 tablespoons chocolate sundae syrup
-2 tablespoons caramel sundae syrup
-4 peanut butter cups, chopped
Instructions:
Preheat an oven to 350°F. Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool. Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively, if wanted. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.
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Dessert Recipes for Every Occasion
Non-FictionThese are some of my favorite recipes from around the web, and from my own collection. You don't have to be a master chef to make these recipes. I think those little imperfections make them look better than if they were perfect. I will include recip...
