Dulce de Leche & Peanut Butter Pie

1. 1

   Mix OREO Small Pieces and butter; press about 2-1/4 cups onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 pan for trial recipe).

2. 2

   Bake in 300 degrees F-convection oven 10 min.

3. 3

   Cool slightly.

4. 4

   Spread 3/4 cup NUTTER BUTTER Variegate onto each warm crust.

5. 5

   Refrigerate 15 min.

6. 6

   Beat cream cheese in large bowl of mixer fitted with paddle attachment until creamy.

7. 7

   Blend in dulce de leche; carefully spread 1-1/2 cups over Variegate in each pan.

8. 8

   Top with OREO Medium Pieces and nuts.

9. 9

   Mix chocolate and remaining Variegate; drizzle over pies.

10. 10

    Refrigerate several hours or until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.