Crush cookies in ziploc bag with rolling pin. Mix crumbs and butter. Press into 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 Coll Whip. 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.
Originally Submitted
9/17/2011
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You can add this Nutter Butter frozen Peanut Butter Pie recipe to your own private DesktopCookbook.