Peanut Butter-Turtle Pie

Peanut Butter-Turtle Pie
48 servings or 8 pies, 6 servings each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 4 lb. + 12 oz. -
sugar 2 lb. + 4 oz. 1 qt. + 1-1/3 cups
peanut butter 1 lb. + 8 oz. 3 cups
prepared whipped topping, divided 3 lb. 1-1/2 gal.
dulce de leche 4 lb. + 12 oz. 1 qt.
OREO Pie Crusts (6 oz. each) 3 lb. 8 each
chocolate syrup 12 oz. 3 cups
coarsely chopped pecans, toasted 12 oz. 2-2/3 cups
OREO Pieces-Small 4 oz. 1 cup


BEAT first 3 ingredients in large bowl with mixer until well blended. Fold in 1-1/4 gal. whipped topping (or 2-1/2 cups whipped topping for trial recipe).

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 topping, 1 Tbsp. syrup, about 1 Tbsp. nuts and 1 tsp. OREO Pieces.

Kraft Kitchens Tips

For a change of pace, prepare pies as directed and freeze several hours or overnight until firm. Add garnishes just before serving.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.