Peanut Butter-Turtle Pie

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


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened - -
sugar - -
peanut butter - -
prepared whipped topping, divided - -
dulce de leche - -
OREO Pie Crusts (6 oz. each) - -
chocolate syrup - -
coarsely chopped pecans, toasted - -
OREO Pieces-Small - -


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.
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