tweedee
Head Chef
24 Nutter Butter Peanut Butter Sandwich Cookies
5 tbsp. Butter, Melted
1 pkg. (8oz.) Philadelphia Cream Cheese, Softened
1 Cup Creamy Peanut Butter
3/4 Cup Sugar
1 tbsp. Vanilla Extract
1 Tub (8oz.) Cool Whip Whipped Topping, Thawer and Devided
crush cookies in zipper-style plastic bag with rolling pin or in food processor, Mix cookie crumbs and butter. Press on to bottom and side of a 9" pie plate.
Mix cream cheese, peanut butter, sugar and vanilla extract with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spoon into crust.
Freeze for 4 hours or over night until firm. Let stand 30 minutes or until pie can be cut easily. Garnish with remaining whippid topping and additional cookies, if desired.
5 tbsp. Butter, Melted
1 pkg. (8oz.) Philadelphia Cream Cheese, Softened
1 Cup Creamy Peanut Butter
3/4 Cup Sugar
1 tbsp. Vanilla Extract
1 Tub (8oz.) Cool Whip Whipped Topping, Thawer and Devided
crush cookies in zipper-style plastic bag with rolling pin or in food processor, Mix cookie crumbs and butter. Press on to bottom and side of a 9" pie plate.
Mix cream cheese, peanut butter, sugar and vanilla extract with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spoon into crust.
Freeze for 4 hours or over night until firm. Let stand 30 minutes or until pie can be cut easily. Garnish with remaining whippid topping and additional cookies, if desired.
