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Nutter Butter Frozen Peanut Butter Pie




  • 24 Nutter Butter sandwich cookies
  • 5 tablespoons butter, melted


  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1 (8 ounce) container Cool Whip, thawed, divided


  1. Crust: Crush the cookies in a zip style plastic bag with a rolling pin, or in a food processor. Mix cookie crumbs with butter. Press into bottom and sides of a 9-inch pie plate.
  2. Filling: Mix cream cheese, peanut butter, sugar and vanilla extract with electric mixer on medium speed until well blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust.
  3. Freeze for 4 hours or overnight until firm.
  4. Let stand for 30 minutes or until pie can be cut.
  5. Garnish with remaining whipped topping and additional cookies if desired.

Source: Philadelphia Cream Cheese box

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