Cashmere Apron

no-bake nutter-butter/peanut-butter pie

Nutter Butter LeadThis is a great dessert because you don’t have to heat up the kitchen to make it. The Nutter Butter cookie crust on this pie requires no baking and very few ingredients. How simple is that? I think next time I will try to lighten it up and substitute the peanut butter with Peanut Wonder. I will keep you posted on how that goes… This frozen pie was a huge hit with my family and friends and only lasted two days in my house. If you have a peanut butter lover living in your home, you will want to give this recipe a try. I find its best served with an espresso or steaming cup of coffee.

Ingredients
20 Nutter Butter cookies, crushed fine
1/2 stick of butter, melted
1 cup Smucker’s Hot Fudge
8 ounces of cream cheese, softened
3/4 cup sifted powdered sugar
1 cup creamy peanut butter
1 Tb vanilla extract
8 ounces Cool Whip, defrosted
5 Reese’s Peanut Butter Cups, chopped up

Nutter Butter collage 2

Directions
In a medium bowl combine the crushed cookies and the butter. Press this mixture into a pie plate. Spoon the hot fudge sauce onto the crust and spread evenly. Place in the freezer.

In a medium bowl combine the cream cheese and the sugar using a hand mixer. Mix in the peanut butter and vanilla; beat until smooth. Beat in the Cool Whip until well combined.

Spoon this peanut butter mixture into prepared crust, smooth the top and sprinkle with chopped Reese’s Peanut Butter Cups. Return to freezer for 4 hours or longer. To serve, drizzle additional hot fudge sauce over pie slices.

Nutter Butter final shot

Notes:
This recipe can easily be lightened by using sugar -free fudge sauce, fat -free Cool Whip and lite cream cheese. Yields: 1 pie

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