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    Nutter Butter Peanut Butter Pie


    Source of Recipe


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    List of Ingredients




    24 NUTTER BUTTER Peanut Butter Sandwich Cookies
    5 Tbsp. butter, melted
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 cup creamy peanut butter
    3/4 cup sugar
    1 Tbsp. vanilla
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    Hot Fudge ice cream topping, if desired

    Recipe



    Crush cookies in zipper-style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
    Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 30 minutes or until pie can be cut easily. Garnish with remaining whipped topping and additional cookies, if desired.

    **NOTE: I usually spread a layer of HOT FUDGE ice cream topping on top of the crust before I fill it.

 

 

 

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