• 270minutes
  • 958calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 24 Nutter Butter sandwich cookies

  2. 73.94 ml butter , melted

  3. 226.79 g package cream cheese , softened

  4. 236 1/29 ml creamy peanut butter

  5. 177.44 ml sugar

  6. 14.79 ml vanilla

  7. 226.79 g container Cool Whip , thawed, divided

Instructions Jump to Ingredients ↑

  1. To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor.

  2. Mix cookie crumbs with butter.

  3. Press into bottom and sides of a 9 inch pie plate.

  4. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.

  5. Gently stir in 1 1/2 cups whipped topping.

  6. Spoon into crust.

  7. Freeze 4 hours or overnight until firm.

  8. Let stand 1/2 hour or until pie can be cut.

  9. Garnish with remaining whipped topping and additional cookies if desired.

  10. Special extra: Just before serving, drizzle chocolate flavored syrup on plates.

  11. *Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.


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