This shrimp lo mein is delicious and simple to make. The sauce can be doubled if you prefer more. If you prefer your sauce less thick, you can add more water or broth. For a total of around 4 cups, use any assortment of vegetables you choose. Alternatively mixing everything together, the vegetables and shrimp can also be served over the noodles.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
- 1 ½ tablespoons butter
- ½ teaspoon ground cinnamon
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 3 cups frozen whipped topping, thawed
- ¾ cup frozen whipped topping, thawed
- 2 tablespoons chocolate sundae syrup (such as Smucker’s®)
- 2 tablespoons caramel sundae syrup (such as Smucker’s®)
- 4 peanut butter cups (such as Reese’s®), chopped
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
- Beat together the cream cheese, confectioners’ sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
- Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.
- This is best served firm and very cold, straight from the freezer. You can decorate with all of the toppings before freezing.
Nutrition Facts
| Calories | 649 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 20 g |
| Sodium | 413 mg |
| Sugars | 41 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
excellent doubled with large spring pan.
Very simple to make. I made my own whipped cream. Put in freezer for a couple hours then removed from spring form pan and decorated the top with caramel and chocolate syrup and cut up frozen mini Reese cups. Put stars around the outside with my Wilton decorating kit. Looked like it came from a bakery. Delicious and pretty!
Easy recipe and it gets amazing reviews every time I make it. I haven’t made it for years and still get comments and requests from people that tried it.
I would leave out the cinnamon it almost ruins the pie other then that it is very good!
This recipe was a huge hit for Bosses Day. Maybe I’ll get a raise??? ?? I cheated and used a food processor to crush the cookies and then added butter. This one is definitely a keeper!!! Can’t wait to make it again for the holidays! Thanks for sharing!!
Soooo good! I didn’t use any caramel sauce because I didn’t have any but I don’t think it was necessary for a delicious dessert. I’m making it again tonight for a New Years Party.
Phenomenal!
I enjoyed it this pie, it was wonderful and yummy. Yet it can be a little pricey to make, but my family loved it as well
terrific
YUMMY!!!!
Exceptional and easy to make. Made it for a birthday dinner and everyone went nuts. Not overly sweet like some chocolate peanut butter recipes. I will definitely make this again. Thank you for sharing this recipe!
Made this for my husband’s birthday. It was a hit with him and my two sons. Easy and delicious.
I loved making this! I just made it and it’s setting in the freezer as some prior comments suggested, but i’ll admit I nibbled as I made it and it’s great! It was VERY peanut-buttery but tastes great! 5 stars for sure 🙂 I found 9 oreos in my pantry instead of 18, and they were chocolate stuffed, but I mashed an organic valley peanut-butter crunchy bar and had enough stuff, barely.I also had 2 tb of butter instead of 1 1/2 and didn’t add any cinnamon, as older comments suggested 😉 anyway, I LOVED IT!
This is delicious and so easy! I loved the cinnamon with the Oreos in the crust, I thought it elevated it to another level.
Did exactly as written. It was very easy to make and looked gorgeous! The flavor was great too. I had to wait 15-20 minutes after I removed it from the freezer to be able to cut it. A crowd pleaser for sure!
I found this recipe a few weeks ago and watched the video and decided it looked so great, I would enter our Church picnic pie contest. I printed out the recipe and made the pie only last night and froze it overnight. I presented the pie this morning at 10:30 for a pie contest at our Church picnic. And I won 1st Prize!!! I was so shocked when they called my name for 1st Place because I didn’t even taste the pie beforehand and didn’t know how good it was LOL! I was a little worried about the appearance because I knew it would be hot at the picnic and I was afraid the whipped cream decorations would melt before the judges could judge the appearance. I brought a cooler and placed the springform pan in it and iced it down until they asked me to place it on the table with the other pies. They judged it just in time, because it did slightly melt. I read most of the reviews for this pie and took some of the advice. Some reviews said to serve immediately from the freezer and they were correct. After the contest was over, I was able to sample the pie and it was indeed EXCELLENT! The pie shell was perfect, the texture of the filling – perfect. I didn’t really change anything except I didn’t put the whipped cream in a piping bag. I used canned whipped cream which already has the right fitting on it. This pie is very rich. I only had one bite and it was enough to satisfy my sweet tooth. THANK YOU, KELLY FOR AN AWARD WINNING PIE!
INCREDIBLE!!!
This pie is amazing! Everyone loved it! Thank you!
I should not have used double stuff Oreos. The crust cooked to the bottom of the springform pan. Might try normal pie pan and scrape the icing off the Oreos first. My 3. Yr old only eats that part of the Oreo anyway. The filling is wonderful. One of the best pnut butter pies I’ve tasted. I topped with crumbled mini Reese’s cups for more SWEEEEET making it even richer. Great with some strong dark coffee.
This pie has a VERY dominant peanut butter taste. So if you are looking for something subtle, either scale it down or keep looking. I like how creamy it is. Everything goes together well. Unfortunately, as I suspected, there isn’t enough butter used to hold the crust together. I would say to use 1/2 a stick of butter instead. Other than that, I think its a keeper.
A very rich cake that looks and tastes like decadent junk food. I only used 2 cups of cool-whip in the filling so as not to dilute the peanut butter flavor. I stuck the finished cake in the freezer for about 3 hours before serving. The crust came apart a bit when cut, but it was tasty never the less. Husband loved it, rating it at five stars. I liked it a lot, but find that it’s not my favorite, meriting around for stars. Overall, something I would do again.