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Frozen Argonaut Pie

By Leah Hart, Niki Barfuss, Michelle Alexander, Whitney Fehringer

With its rich combination of crunchy, cool, and sweet, this delicious pie will tease your palate. The Frozen Argonaut Pie represents Vandal Pride in its coloring and is a great finished to a large Thanksgiving meal. The name for this dessert was given in honor of the 110th anniversary of the Argonaut student newspaper at the University of Idaho.

Served best with coffee, this tempting dessert has a rich base chocolate layer, covered in peanut butter and topped with a fluffy filling. The chocolate and peanut butter chips sprinkled on top add extra color and a delightful, crisp finale.



  • 1 Oreo pie crust
  • 2 Tbsp butter or margarine
  • ½ cup semi-sweet chocolate chips
  • 1 block (8 oz) 1/3 less fat cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 1 cup granulated sugar
  • 1/3 cup chocolate syrup
  • ¼ cup creamy peanut butter
  • 1 cup Lite Cool Whip

Vandal Pride Topping

  • 1/8 cup mini semi-sweet chocolate chips
  • ½ cup Reese’s peanut butter chips
  • ½ Tbsp butter


In small sauce pan over low heat, melt butter and chocolate chips, stirring constantly. Remove from heat and spread immediately into bottom of Oreo crust. Place crust in freezer while preparing next layer. In bowl of electric mixer, add cream cheese and mix until soft and smooth, about 2 minutes. Scrap down bowl and slowly add whipping cream. Continue scraping bowl to combine thoroughly. Add sugar and chocolate syrup, continue mixing until thick and smooth, about 5 minutes. Set aside. Remove Oreo crust from freezer, spread creamy peanut butter over hardened chocolate. Spoon whipped cream over peanut butter. Spread Cool Whip on top of cream. For topping, melt peanut butter chips with butter, stirring constantly. Drizzle over pie. Sprinkle with mini chocolate chips. Freeze pie for at least 2 hours before serving.

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