Peanut butter is one of the best flavors for desserts because it goes so well with vanilla, cream, chocolate, and cookies (just to name a few combinations). I can still remember that one of the first recipes we learned in Home Ec was a fluffy dessert made from creamy peanut butter, Cool Whip, and a drizzle of Hershey’s syrup. If that sounds like the type of easy recipe you enjoy making then you’ll be happy to know that this Nutter Butter recipe isn’t too much more work, but has a huge pay off in both presentation and flavor!
FOR THE CRUST:
1 16-oz package Nutter Butter bars, crushed and divided
6 tablespoon butter, melted
FOR THE PIE:
8 oz cream cheese, softened
1 1/4 cup creamy peanut butter, divided
3/4 cup granulated sugar
1 cup frozen whipped cream topping, thawed, or whipped cream (plus extra for topping)
In a blender or food processor place the cookies and pulse to crumble. Or put cookies into a gallon zippered plastic bag and roll over them until a fine crumb is reached. Measure out 1/2 cup of cookie crumbs and reserve these for later.
In a medium bowl majority of combine cookie crumbs with melted butter. Press into bottom and sides of greased 9-inch pie pan.
In a large bowl combine cream cheese, 1 cup peanut butter, and sugar and blend with an electric mixer. Fold in frozen whipped topping or whipped cream.
Pour filling into pie crust. Spread a thin layer of whipped cream on top of the filling and smooth with rubber spatula or offset knife.
Heat remaining peanut butter in the microwave for about 30 seconds. Drizzle peanut butter over the top of pie. Garnish with dollops of whipped topping (if desired) and cookie crumbs around the edges of pie and refrigerate for at least 6 hours before serving.