Best 5 Nutter Butter Pie Recipes

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE

Steps:

• 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.

NUTTER BUTTER PIE

Steps:

• Preheat oven to 350 degrees F & Get a Big bowl.
• Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
• Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.
• Try to press as much air out of the bag as possible, and tightly seal it shut.
• Using medium force, break the cookies with the rolling pin or woodenspoon.
• Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol).
• Then Fold into same mixture bowl.
• In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.
• (optional) When done mix filling with spoon and add in your mixture bowl.
• Now take your ziploc bag of cookies and crush them finely & evenly.
• In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
• Bake in preheated oven for 8 minutes & Allow to cool.
• Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.
• (optional) Garnish with remaining nutter butter cookies and crumb the edges of the pie.
• Before serving put it in the freezer for one hour And Devour.

NUTTER BUTTER FROZEN PEANUT BUTTER PIE

Steps:

• To make crust*, crush the cookies in a zipper 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.
• Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
• Gently stir in 1 1/2 cups whipped topping.
• Spoon into crust.
• Freeze 4 hours or overnight until firm.
• Let stand 1/2 hour or until pie can be cut.
• Garnish with remaining whipped topping and additional cookies if desired.
• Special extra: Just before serving, drizzle chocolate flavored syrup on plates.
• *Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.

NUTTER BUTTER PEANUT BUTTER PIE

Steps:

• 1. Crust: combine crushed cookies and melted butter. Press crumbs into the bottom and up the sides of a your 9" pie (lightly greased). Bake @ 350 for 10 mins. Set aside and cool while making the filling.
• 2. Filling: Beat together the cream cheese and powdered sugar until well combined. Gradually add peanut butter and vanilla extract; mix well. Fold in the Cool Whip topping until well blended.
• 3. To Assemble: Place a generous puddle of hot fudge topping on the bottom of the cooled pie crust. Next spread the peanut butter filling on top.
• 4. Topping/Garnish: Using a pastry bag and decorating tip of your choice, place Cool Whip in the pastry bag and decorate the entire top of the pie with swirls. Drizzle melted chocolate & peanut butter on top and refrigerate until ready to serve.
• 5. ** You can also sprinkle the top with nuts or chopped Reese's Cups. Whatever your heart or stomach desires!!

NUTTER BUTTER PEANUT BUTTER PIE RECIPE

Steps:

• Crust: 1 single batch regardless of whether you choose a single or double batch of filling. Process the Nutter Butter cookie bars in a food processor. Melt the butter and process together with the 1 T sugar with the cookie crumbs in the food processor until blended. Turn out into the spring-form pan and press neatly to form an even crust. ( The edges will show when the pie is removed from the pan so use a spatula to neaten the outer edges.) Refrigerate for 1 hour. Chocolate Layer: Melt the chocolate morsels and pour over refrigerated crust. Again, if you want the layers to look nice, be careful as you spread the chocolate to the edges. Filling: It is HIGHLY RECOMMENDED that you mix up this filling in two batches because it is easier to fold the cool whip into the peanut butter/cream cheese mixture. If you decide to follow this, just complete the directions below and then repeat. Mix together the peanut butter, powdered sugar, softened cream cheese until well- blended. Then fold in the cool whip until well blended. There will be globs of the peanut butter/cream cheese mixture in the cool whip filling mixture - the size of the globs depends on how long you fold the whole thing together. Then fold in the Nutter Butter cookie bar crumbs. Place filling mixture on top of chocolate coated crust. The filling will COMPLETELY fill up your pan so you might have a little left over to share ( or not). Chill 1/2 hour or until serving time. Top with extra cool whip and decorate to your liking.