1. In a medium bowl, combine cookie crumbs and
butter. Press the mixture into a pie plate.
Drizzle the hot fudge on top and smooth it out.
Place in the freezer while you're preparing the
filling.
2. In a large bowl, use an electric mixer to mix
cream cheese and powdered sugar. Mix in peanut
butter and vanilla; beat until smooth. Beat in
about 1 cup of the Cool Whip. Set the beaters
aside and use a rubber spatula to fold in the rest
of the Cool Whip. Keep folding until the mixture
is well combined.
3. Spoon the peanut butter filling into the frozen
pie crust, smooth the top, and place back into the
freezer. Freeze for at least 3 hours, or until set
enough to slice easily. Drizzle additional hot
fudge on individual slices, if desired.
Why not natural peanut butter? It will not mix in
well and make this the creamy pie that it's meant
to be.
-If allergic to peanuts, try using Oreos for the
crust and a creamy version of almond butter
instead (like the Barney's brand)
-If preparing this recipe as GLUTEN-FREE, just use
some gluten free cookies in place of the Nutter
Butters (like GF Oreos), use GF hot fudge, GF
peanut butter and GF whipped topping.
Originally Submitted
3/19/2012
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