No-Bake Snickers Pie

PREPARE CRUST:

Smash all 25 Oreo cookies to smithereens (fine crumb) using either a food processor or put cookies in a ziplock bag and use a hard object to smash the cookies to crumbs. Melt butter in the microwave and add crumbs to the melted butter. Stir butter and crumbs together with a fork until it resembles coarse sand. Spray a 9-inch pie plate with baking spray and press crumbs firmly onto the bottom and sides of the pie plate.

For a crispier crust, bake in oven at 350-degress for 8-minutes. Let pie crust cool, then put in the refrigerator to set and cool completely before filling. For a no-bake crust, pop prepared Oreo crust into the refrigerator for 30-minutes to firm up before filling.

PREPARE PIE:

Spread 2 tablespoons of the caramel sundae sauce on the bottom of the cooled Oreo crust. Sprinkle two tablespoons of the chopped peanuts and one of the chopped Snickers bars over the caramel sauce. Set aside.

In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until smooth and creamy. Add 1/4 cup of the caramel sundae sauce to the cream cheese and beat until smooth. Scrape down the sides of the mixing bowl and add powdered sugar slowly to the cream cheese, beating until smooth. Add the Cool Whip and beat the mixture until creamy and fluffy, stopping to scrape down the sides of the bowl as needed.

Remove bowl from mixer and fold one chopped Snickers bar into the mixture, by hand. Pour filling onto prepared, cooled crust, spreading mixture evenly in the crust. Top with the remaining butterscotch caramel sauce, spreading the sauce across the top of the pie and using a knife to swirl the sauce into the creamy mixture. Sprinkle remaining peanuts and and chopped Snickers over the top of the pie.

Refrigerate pie for at least one hour before serving. Store in refrigerator.