Dulce de Leche Pie made with NUTTER BUTTER Variegate & OREO Pieces

Dulce de Leche Pie made with NUTTER BUTTER Variegate & OREO Pieces


48 servings or 4 pies, 12 servings each

  • 2-1/4 lb. OREO Small Cookie Pieces
  • 10 oz. butter, melted
  • 2-1/2 lb. NUTTER BUTTER Crème Variegate, divided
  • 12 oz. dulce de leche
  • 10 oz. OREO Medium Cookie Pieces
  • 4 oz. chopped pecans, toasted
  • 8 oz. semi-sweet chocolate chips, melted
  • 3 lbs. cream cheese

Nutrition per serving


Mix OREO Small Pieces and butter; press about 2-1/4 cups onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 pan for trial recipe). Bake in 300ºF-convection oven 10 min. Cool slightly. Spread 3/4 cup NUTTER BUTTER Variegate onto each warm crust. Refrigerate 15 min.

Beat cream cheese in large bowl of mixer fitted with paddle attachment until creamy. Blend in dulce de leche; carefully spread 1-1/2 cups over Variegate in each pan. Top with OREO Medium Pieces and nuts.

Mix chocolate and remaining Variegate; drizzle over pies. Refrigerate several hours or until chilled.


Make Ahead

  • Tarts can be refrigerated up to 2 days before serving. Melt chocolate chips and mix with the remaining Variegate just before serving.

Special Extra

  • Garnish tart slice on each dessert plate with additional dulce de leche and a few additional chopped pecans.