Peanut Butter Pie Dessert Shooters
Peanut Butter Pie Dessert Shooters! I always use these disposable 2oz shot glasses from Amazon
Prep Time 30 minutes
Total Time 30 minutes
Servings 24 shooters
- 13 Oreo cookies
- 2 Tablespoons butter melted, 28g
Chocolate Layer (optional, you may instead use 1/2 cup pre-made hot fudge sauce [cold or at room temperature] and swirl the sides of the glass)
- 1 cup semisweet chocolate chips 170g
- 1/2 cup heavy cream 118 ml
- 12 oz cream cheese softened, 340g
- 1 cups ½ creamy peanut butter 375g
- 1 tsp vanilla extract 5ml
- 2 cups powdered sugar 250g
- 12 oz thawed Cool Whip topping + additional 4 oz for topping about 4.5-5 cups
In food processor, pulverize 10 Oreo cookies to fine crumbs.
Remove 2 Tbsp of cookie crumbs to sprinkle on top of shooters later, set aside.
Add melted butter and process until well-combined.
Press about 1 teaspoon of crumb-mixture into the bottom of each shot glass, and set aside.
Peanut Butter Filling
In stand-mixer fitted with a paddle attachment, cream together cream cheese and peanut butter.
Gradually add 10x sugar, scraping down sides of the bowl as needed to ensure all ingredients are well-combined.
With mixer on low-speed, stir in cool whip. Set filling aside.
Return to your prepared shot glasses and spoon a thin layer (about 1-2 tablespoons) of chocolate sauce over the Oreo crusts.
Fill a large plastic (Ziploc) baggie with your Peanut Butter Pie filling and cut about a 1" long piece of the corner off.
Pipe Peanut Butter Pie filling over chocolate, filling each shot glass just shy of the brim. Spoon remaining Cool Whip over tops, and sprinkle with cookie crumbs, if desired.
Keep refrigerated in an airtight container until ready to serve.
Serving: 1shooter | Calories: 187kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 87mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 296IU | Calcium: 23mg | Iron: 1mg