Servings: 12

Weight Watcher Smart Points: 13

Preparation Time: 30 Minutes

Cooking Time: 60 Minutes

Ready In: 90 Minutes


  • 1 brownie mix for 9x13 pan (I used a Pillsbury mix)
  • 2 Tablespoons chocolate sprinkles
  • 1 package cream cheese, softened (8 oz.)
  • 1/4 cup creamy peanut butter
  • 1 egg
  • 1 container Cool Whip (8 oz.)
  • 1/4 cup oil
  • 1 bag Peanut Butter Snickers Minis, chopped into quarters (11.5 oz.)
  • 1 sheet refrigerated pie crust (I used Pillsbury)
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup water


  1. Let the pie crust sheet sit out on the counter for about 15 minutes
  2. Remove wrapping and unroll gently
  3. Press into a 10 inch pie plate and crimp edges
  4. Set aside.In a mixing bowl, combine the brownie mix, oil, water, and egg
  5. Mix just until combined
  6. It will be very thick
  7. Spoon into pie plate and spread out
  8. Bake at 350* for 35 minutes.While the brownie pie is cooking, place the cream cheese and sugar in a mixing bowl and beat until creamy
  9. Add the egg, vanilla, and peanut butter and beat again until creamy
  10. Stir in the Snickers candies by hand
  11. When the brownie pie is finished baking, remove from the oven and gently spoon the cheesecake batter on top of the brownie
  12. Spread out very gently
  13. Cover the edges of your crust with foil to keep them from burning
  14. Return to the oven and bake another 25 minutes
  15. Remove from the oven and let cool
  16. Refrigerate until completely cooled
  17. Top with the Cool Whip and sprinkles
  18. Cut into 12 slices
  19. Keep covered in the refrigerator for 4-5 days.

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