Servings: 4 (9-inch) pies, 8 servings each
  • 3 lb. cream cheese, softened
  • 2 lb. creamy peanut butter
  • 1 lb. + 8 oz. powdered sugar
  • 1 lb. + 11 oz. milk
  • 1 Tbsp. vanilla
  • 12 oz. heavy cream, whipped
  • 6 oz. peanuts, finely chopped
  • 4 each OREO Pie Crust


Nutritional facts are based on a single serving
Calories 580
Total fat 41g
Saturated fat 16g
Trans fat 1g
Cholesterol 55mg
Sodium 400mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 34g
Protein 12g
Calcium 8%DV
Iron 10%DV


  1. Place  cream cheese, peanut butter and powdered sugar in 12-quart bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth, scraping as needed. Slowly add milk and vanilla, scraping between additions. Fold in whipped cream and chopped peanuts. Divide between OREO pie crusts.
  2. Refrigerate  several hours or until firm.

    Serve pie slices with chocolate sauce and additional whipped cream, if desired.

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