Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

OREO® Peanut Butter Fudge Torte




Source of Recipe


Kraft


List of Ingredients




18 OREO DOUBLE DELIGHT Peanut Butter 'n Chocolate Creme Chocolate Sandwich Cookies, divided
2 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2 cups thawed COOL WHIP Whipped Topping
1/4 cup fudge ice cream topping
1/4 cup PLANTERS COCKTAIL Peanuts, chopped


Recipe



SPLIT 15 of the cookies, leaving filling on one side of each cookie. Finely crush the 15 split cookies without the filling and the remaining 3 whole cookies. Place in medium bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Stand the 15 split cookies, with filling sides facing out, around side of pan.
BEAT cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon over crust. Drizzle with fudge topping; swirl with knife several times for marble effect.
REFRIGERATE 4 hours or until firm. Run knife or metal spatula around side of pan to loosen dessert; remove side of pan. Sprinkle with peanuts, if desired. Store leftover dessert in refrigerator.