I originally got this recipe here. But, it never hurts to make it your own!
This by far has to be the best peanut butter pie I have eaten. I think the Nutter Butter crust that really adds something to it instead of a normal graham cracker crust. You will love this!
24 Nutter Butter cookies, crushed into fine crumbs
5 Tablespoons butter, melted
1 cup hot fudge
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar, sifted
1 cup creamy peanut butter
1 Tablespoon vanilla extract
8 ounces Cool Whip, defrosted
Directions:
1. In a medium bowl, combine cookie crumbs and butter. Press the mixture into a pie plate. Pour 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. 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.
1. In a medium bowl, combine cookie crumbs and butter. Press the mixture into a pie plate. Pour 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. 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.
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