Servings: 48 servings or 8 pies, 6 servings each
  • 4-3/4 lb. cream cheese, softened
  • 2-1/4 lb. sugar
  • 1-1/2 lb. peanut butter
  • 3 lb. whipped heavy cream, divided
  • 4-3/4 lb. dulce de leche
  • 8 each OREO Pie Crusts (6 oz. each)
  • 12 oz. chocolate syrup
  • 12 oz. coarsely chopped pecans, toasted
  • 4 oz. OREO Small Cookie Pieces


Nutritional facts are based on a single serving
Calories 710
Total fat 43g
Saturated fat 20g
Trans fat 1g
Cholesterol 90mg
Sodium 400mg
Carbohydrate 71g
Dietary fiber 2g
Sugars 52g
Protein 10g
Calcium 15%DV
Iron 10%DV


  1. Beat  first 3 ingredients in large bowl with mixer until well blended. Fold in 1-1/2 lbs. whipped cream.
  2. Spread  1/2 cup dulce de leche onto bottom of each crust; top with about 3 cups cream cheese mixture. Refrigerate 3 hours.
  3. Cut  each pie into 6 pieces.
  4. For  each serving: Top 1 piece of pie with 2 Tbsp. of the remaining whipped cream, 1 Tbsp. syrup, about 1 Tbsp. nuts and 1 tsp. OREO Pieces.

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