Nutter Butter Frozen Peanut 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 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.

FROZEN PEANUT BUTTER PIE

Steps:

• Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
• Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
• Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.