Peanut Butter and Chocolate Swirl Pie
This light and fluffy, family-pleasing, pie features a peanut butter filling swirled with chocolate ice cream topping.
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Keebler® Fudge Stripes™ Original cookies (crushed to 1 1/2 cups)
butter or margarine, melted and cooled
1 package (8 oz.)
reduced-fat cream cheese, softened
crunchy peanut butter
2 1/2 cups
frozen reduced-fat non-dairy whipped topping, thawed (divided)
chocolate ice cream topping
Keebler® Fudge Stripes™ Original cookies
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.