Peanut Butter-Turtle Pie made with OREO Pie Crust and OREO Cookie Pieces



48 servings or 8 pies, 6 servings each
  • 4¾ lb. cream cheese, softened
  • 2¼ lb. sugar
  • 1½ lb. peanut butter
  • 3 lb. whipped heavy cream, divided
  • 4¾ 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

Nutrition per serving

Calories710 Total fat43 gSaturated fat20 gTrans fat1 gCholesterol90 mgSodium400 mgCarbohydrate71 gDietary fiber2 gProtein10 gVitamin A20 %DVVitamin C0 %DVCalcium15 %DVIron10 %DV

Beat first 3 ingredients in large bowl with mixer until well blended. Fold in 1-1/2 lbs. whipped cream.

Spread 1/2 cup dulce de leche onto bottom of each crust; top with about 3 cups cream cheese mixture. Refrigerate 3 hours.

Cut each pie into 6 pieces.

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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