Nutter Butter Pie
A luscious no-bake dessert with a Nutter Butter crust, a fluffy peanut butter cheesecake filling, and whipped topping — easy and addictive!
Ingredients:
For the Crust:
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24 Nutter Butter cookies (about 2 cups crushed)
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5 tbsp unsalted butter, melted
For the Filling:
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8 oz cream cheese, softened
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3/4 cup creamy peanut butter
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1 cup powdered sugar
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1 tsp vanilla extract
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8 oz whipped topping (like Cool Whip), thawed
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Optional: 4–5 Nutter Butters, chopped, to fold into the filling
For the Topping:
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Extra whipped topping or homemade whipped cream
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Chopped Nutter Butters or peanut butter drizzle
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Optional: mini chocolate chips or melted chocolate
Instructions:
1. Make the Crust:
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Crush Nutter Butters in a food processor or zip-top bag until fine crumbs.
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Mix with melted butter and press into a 9-inch pie dish.
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Chill in the freezer for 10–15 minutes while you make the filling.
2. Make the Filling:
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Beat cream cheese and peanut butter until smooth.
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Add powdered sugar and vanilla, and mix until fluffy.
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Fold in whipped topping (and chopped cookies if using) until fully combined.
3. Assemble the Pie:
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Spread the filling evenly over the chilled crust.
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Chill for at least 4 hours, or overnight, until set.
4. Add Toppings & Serve:
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Top with extra whipped topping, chopped Nutter Butters, or drizzle with peanut butter/chocolate before serving.
Tips:
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Want it extra indulgent? Add a chocolate ganache layer under the filling.
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Use crunchy peanut butter for a texture boost.
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Great frozen too — serve as a frozen pie on hot days!