Ingredients

• 18 cream-filled chocolate sandwich cookies , such as Oreo®
• 1.5 tablespoons butter
• 0.5 teaspoons ground cinnamon
• 1 , 8 ounce
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 3 cups frozen whipped topping , thawed
• 0.75 cups frozen whipped topping , thawed
• 2 tablespoons chocolate sundae syrup , such as Smucker's®
• 2 tablespoons caramel sundae syrup , such as Smucker's®
• 4 peanuts butter cups , such as Reese's®

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
2. 2 Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
3. 3 Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
4. 4 Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Nutrition per serving