Refrigerator Layered Peanut Butter Chocolate Cream Pie

Step 1: Crush 30 Oreo cookies in a plastic bag with a rolling pin or in a food processor. Mix the crumbs and melted butter. Press into a 9” pie plate and chill until ready to fill.

Step 2: In microwave, melt the 4 ounces chocolate in a medium sized bowl, about 1-2 minutes on high power, but make sure you stir every 30 seconds.

Step 3: Stir 1/2 of the can of sweetened condensed milk into the melted chocolate. Stir in 1 teaspoon of vanilla extract. Let sit for a few minutes, but be sure to stir it occasionally so it doesn’t turn into fudge.

Step 4: Stir the remaining sweetened condensed milk in another medium bowl with the peanut butter and 1 teaspoon vanilla. Stir until smooth.

Step 5: Whip the heavy whipping cream on high speed until stiff peaks form, adding in the powdered sugar and 1 teaspoon of vanilla extract while it’s mixing.

Step 6: Stir 1 cup of the whipped cream carefully into the peanut butter mixture. Fold carefully so you don’t break the cream. Spread in the bottom of the prepared crust.

Step 7: Stir up the chocolate mixture until it’s smooth. Fold in 1 cup of whipped cream carefully so you don’t break the cream. Spread on top of peanut butter layer.

Step 8: Top with remaining whipped cream.

Step 9: Chill for at least 4 hours or overnight before cutting.

Step 10: Before serving sprinkle top with crushed or broken Oreo cookies.

Step 11: Store loosely covered in the refrigerator and eat within 3 days.