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NUTTER BUTTER Cookies make for fun surprises in lunchboxes and they’re also great for this Frozen Peanut Butter Pie. Who knew NUTTER BUTTER cookies could be made into awesome pie crusts?! Here’s a tip: crush the cookies in a re-sealable plastic bag using a rolling pin or use a food processor.

Prep Time: 15 min
Total Time: 4 hr 45 min
Makes: 12 servings
Nutritional Information

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

Instructions

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.