NUTTER BUTTER Frozen Peanut Butter Pie
1 Picture
Ingredients
- 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
- 5 Tbsp. butter, melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 Tbsp. vanilla
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Details
Servings 12
Adapted from kraftfoods.com
Preparation
Step 1
MIX cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
FREEZE 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
*Kraft Kitchens Tips*
Size-Wise:
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Substitute:
Substitute 1 HONEY MAID Graham Pie Crust (6 oz.) for the homemade crumb crust.
How to Easily Crush Cookies:
Crush cookies in resealable plastic bag with rolling pin or in food processor.
Nutrition Information Per Serving:
470 calories, 31g total fat, 14g saturated fat, 35mg cholesterol, 340mg sodium, 41g carbohydrate, 2g dietary fiber, 25g sugars, 9g protein, 10%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 6%DV iron
Review this recipe