So while normally we are totes-mcgotes all organic-from-scratch-elitist-homemade-sugar-and-butter baking types, under duress, and when we just need some freaking dessert already, we have been known resort to semi-homemade sweets. This is not to say that throwing some packaged grocery goodies together doesn't make for an incredible treat. Because, uh, it totally does. We just feel a bit guilty relying on such shortcuts when we have beautifully equipped kitchens at our disposal at home. And, when we aren't so vacation-lazy.
However, in Nantucket, with our circa-1900 rental galley kitchen thingy and its technical advancements being limited to spoons and bowls, the semi-homemade guilt went straight out the window. Hey, desperate times call for desperate measures.
Using the peanut butter from the S'Mores Poundcakes earlier this week as a jumping off point, we decided a trip to the only island grocery store would be in order. We walked the aisles in a supermarket sweep fashion, tossing processed, packaged delicacies into the cart that might compliment the Jif's nutty nuances.
Obviously, some Oreo's (double-stuffed, duh) would be a fantastic idea.
Ooo, and then some Cool Whip because we were never allowed to have that when we were growing up but dang that stuff is yummy (especially on a strawberry jell-o cup in the cafeteria).
Magic Shell! Yes, we bought that too. Take that, Mummy and all your silly nonsense about high-fructose corn syrup and mono-glutified blah blah blah!
The result? A ridiculously easy Oreo Peanut Butter Pie. With no guilt.
Easy Oreo Peanut Butter Pie
Serves 8 people
1/2 cup smooth peanut butter (though we used crunchy)
1 cup powdered sugar
1/4 cup whole milk
1 teaspoon vanilla extract
1 (8-ounce) pacakage of cream cheese (we like Philly)
1 (8-ounce) tub of whipped topping (we like Cool Whip)
1 Pre-made Oreo cookie pie crust
Chocolate sauce for drizzling (we like Magic Shell)
Oreo cookies for garnish
In large bowl combine the peanut butter, sugar, milk, vanilla and cream cheese. Blend with a hand mixer until smooth (unless, like us, you have crunchy peanut butter in your mix).
Gently fold in the whipped topping. Then pour into prepared crust and freeze for 2 hours.
Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes. Garnish with oreo cookies and serve!