This is an amazing pie! Every year I make this pie around the holidays. If you prefer you can omit the Oreos and replace them with Reese’s Peanut Butter Cups. I will chop up the regular size ones or use the mini ones to decorate the top. Then drizzle with melted dark or semi sweet chocolate. I will warn you this not the kind of pie that is easy to make low fat. The pie is so good that I really wanted to try and make it less fattening. Remember that less fattening is just less not low fat or fat free. Continue to eat in proper moderation but feel good about eating a pie with most of the fat slashed out. This is a great pie to bring to Thanksgiving dinner, Christmas or just for a fun family or friends visit. If you want to cut out more fat then leave it unadorned with Oreos or Resse’s Peanut Butter Cups. If you must have some chocolate use a chocolate graham cracker crust or drizzle with an ounce of dark chocolate. Keep in mind to get the antioxidant effects of dark chocolate it must be at least 70%.
Ingredients
1 cup peanut butter: Substitute with low fat.
1 cup evaporated milk
1 8oz. package of cream cheese: Substitute with fat free cream cheese.
1 1/2 cups powdered sugar
1-8 oz. container of whipped topping: Substitute with fat free whipped topping.
10-15 Oreo peanut butter cookies: Omit for additional savings on fat.
Instructions
1.Combine cream cheese and powdered sugar and mix thoroughly.
2.Add in peanut butter and evaporated milk
3.Fold in whipped topping
4.Crush several Oreos to sprinkle on top. Cut Oreos in half and decorate pie.
5.Place in freezer until firm. About 4-6 hours.
Tips
Spray measuring cup with baking spray to make it easier to remove peanut butter.
You may use crushed Oreos to fold in pie.
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