Peanut Butter Cookie Pie

Made with Girl Scout Cookies, hot fudge and more, this creamy and nutty pie is a sweet tooth's dream.


  • Peanut Crust:
  • 3 boxes Do-si-dos cookies (or you can substitute with Nutter Butters)
  • 1 cup salted peanuts
  • 1/2 cup butter, melted
  • Filling:
  • 1 (16 ounce) jar hot fudge
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups creamy peanut butter
  • 2 cups cold half-and-half
  • 1 cup cold whole milk
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 4 cups vanilla ice cream, softened
  • 2 boxes Tagalong cookies, chopped (or you can substitute peanut butter cookies)
  • 1/4 cup caramel sauce
  • 1/2 cup salted peanuts, coarsely chopped


  1. In a food processor, add Do-si-dos cookies and nuts. Process until finely crumbled. Add butter and pulse just until mixed. Press half of the mixture into a 10-inch springform pan. Pour hot fudge over crust, spreading evenly. Refrigerate for 20 minutes.
  2. With a mixer, beat cream cheese and peanut butter until smooth. Set aside.
  3. In another large bowl, whisk half-and-half, milk, and pudding mix until fully combined. Let stand 2 minutes, until pudding is slightly set. Add pudding and ice cream to cream cheese mixture. Beat until smooth.
  4. Remove crust from freezer. Top with half of the filling, spreading evenly. Sprinkle with Tagalong cookies. Add remaining filling, then top with remaining cookie crust. Gently push down to cover entire pie.
  5. Freeze for 8 hours or overnight. Remove from freezer 40-60 minutes before serving. Drizzle with caramel sauce and chopped peanuts. Serve.