Gluten Free Peanut Butter Pie

My oldest son’s girlfriend avoids gluten and since they are coming over, I am making a couple of desserts and both need to be gluten free. It’s easy to do because the only gluten in the original recipe was from the Oreo cookies, but now that they are making a gluten free version of the cookie, it’s an EASY substitution. I made a double batch of this recipe.

Crust:

12-12.5 ounce package of Oreo, or other chocolate sandwich cookie, processed in food processor until they are fine crumbs

5 tablespoons of melted butter

Combine crumbs and butter and press into pie plate, or 8 x 8 container. Set aside.

Filling:

1 cup peanut butter

1 8 oz package cream cheese

1 cup powdered sugar

1/2 cup milk

8 oz container cool whip, thawed

Whip first three ingredients together until combined. Scrape down bowl and whip another 20 seconds. Reduce speed and slowly add about 1/2 of the milk until combined. Stop and scrape down bowl. Turn on low and add remaining milk. Scrape down bowl and give it a final whip. Remove bowl from mixer and fold in whipped topping. If making a double batch divide evenly between the two pie plate or containers.

Using an offset spatula, smooth the tops.

If desired, chop up some miniature peanut butter cups.

Sprinkle over the top of the pie.

Chill 4 to 6 hours until set, or overnight. Keeps well in the refrigerator if you can keep people out of it.