NUTTER BUTTER® Chocolate Cream Pie (Jake and Jessica McCabe)

By LADONMANK

Ingredients

• 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
• 1/4 cup (1/2 stick) margarine or butter, melted
• 24 JET-PUFFED Marshmallows
• 1/2 cup milk
• 2 squares BAKER'S Semi-Sweet Chocolate, chopped
• 1-1/2 cups whipping cream, divided
• 2 Tbsp. PLANTERS COCKTAIL Peanuts, chopped

Details

Servings 8
Preparation time 30mins
Cooking time 210mins
Adapted from kraftrecipes.com

Preparation

Step 1

COARSELY chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.

PLACE marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely.

BEAT 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.