We love desserts in this home. Chocolate is a favorite but just about anything goes. So, quick desserts are always welcome.

Around Thanksgiving, Sean enthusiastically announced he was competing in the youth ministry’s pie competition. I am a good baker but haven’t tried many pies. After some debate, we agreed on no-bake pies and here is one of those. And this one, won a prize! Yay!!

Give it a shot, it’s easy and quick and best of all, finger-licking good!

Ingredients

For the crust

• 1 package (14.3 oz) Oreo cookies
• 1/2 cup unsalted butter, melted

For the filling

• 1 1/4 cups heavy whipping cream
• 1/2 cup powdered sugar
• 16oz regular cream cheese, room temperature
• 1 cup creamy peanut butter
• 1 tbsp pure vanilla extract
• 1 package (10oz) snack size Reese’s Peanut Butter Cups, chopped

For the toppings

• 8 snack sized Reese’s Peanut Butter Cups, chopped
• 2 tbsp caramel sauce (I used this recipe)
• 2 tbsp chocolate sauce

Method:

1. Take the package of Oreo cookies and grind into a fine crumb using a food processor. Transfer to a mixing bowl
2. Melt butter in microwave in a small bowl, about 35 seconds
3. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated
4. Press the crumbs into a pie plate pressing firmly into the bottom and up on the sides to create a thick crust
5. Refrigerate the crust while you prepare the filling

Prepare the filling

1. Pour the heavy whipping cream into a bowl. Use an electric mixer to beat the heavy cream at medium speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside
2. In another bowl, beat the softened cream cheese until it’s completely smooth. Then add the peanut butter and beat with the mixer until well combined
3. Add the vanilla extract and continue beating until smooth
4. Slowly fold in the whipped cream until it’s incorporated, then add the chopped peanut butter cups and continue mixing until well combined. Pour the filling into the prepared crust, spreading evenly
5. Refrigerate for 3-4 hours minimum

Serve: Decorate with toppings and serve