Ingredients:
For the Crust:
24 Nutter Butter Cookies
6 tablespoons salted butter, melted
For the Filling:
8 ounces cream cheese
1 cup Marshmallow Fluff or Creme
1/3 cup creamy peanut butter
3 cups Cool Whip, divided
12 Nutter Butter cookies, crushed
For the Topping:
1/4 cup peanut butter, heated in microwave
Instructions:
Crust Preparation:
Preheat your oven to 350°F (175°C). Crush 24 Nutter Butter Cookies into fine crumbs using a food processor or a ziplock bag and a rolling pin.
Combine crumbs with melted butter, press into a 9-inch pie plate, and bake for 11-12 minutes. Allow to cool.
Filling Creation:
In a large bowl, blend cream cheese, Marshmallow Fluff, and peanut butter until smooth.
Fold in 1 1/2 cups of Cool Whip and crushed Nutter Butter cookies. Spoon this mixture into your cooled crust.
Final Touches:
Spread the remaining Cool Whip over the pie filling. Chill in the refrigerator for at least 2 hours to set.
Serve:
Drizzle warmed peanut butter over the pie before serving.
Prep Time: 15 minutes | Cooking Time: 11 minutes | Total Time: 26 minutes + chilling | Kcal: 416 | Servings: 10