If you are craving something sweet and want something that takes little work putting it together, then this recipe is just what you are looking for!

Anyhow, easter is a time when I love trying new recipes and seeing if the family approves.

While they said the Peanut Butter Oreo Pie was very rich, they all loved it!

So I say that is “yes vote!” for it being oh so yummy!!

Gluten Free No-bake Peanut Butter Oreo Pie

Ingredients

• 1 (16 oz.) container Cool Whip
• 1-1/2 cups peanut butter, creamy
• 1 cup fudge sauce or more if needed
• 1/2 cup pecans, broken
• 16 oz Gluten Free Chocolate Vanilla Creme Cookies, divided (I used two packages of Kinnikinnick Kinnitoos)
• 1 stick of butter, melted

Directions

1. Line an 8-inch pie dish with aluminum foil or parchment paper.
2. Take 8 oz of the Gluten Free Chocolate Vanilla Creme Cookies, crush them and mix together with melted butter.
3. On the bottom of your baking dish spread a layer for the cookie butter mixture to make a crust.
4. In a separate bowl, mix together Cool Whip and peanut butter until well combined.
5. Spread 1/2 peanut butter mixture over cookie crust, then top with another layer of Chocolate Vanilla Creme Cookies and 1/2 cup fudge.
6. Spread on remaining peanut butter mixture and top with remaining fudge.
7. Crumble remaining Chocolate Vanilla Creme Cookies and sprinkle them, along with pecans, over the top.
8. Place in refrigerator for 4-8 hours, or overnight, or in freezer for 3-4 hours.
9. Slice, serve and enjoy!