Ingredients
– 36 Nutter Butter cookies
– 1/2 cup unsalted butter, melted
– 1 cup creamy peanut butter
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1 cup whipped topping (like Cool Whip)
– 1/2 cup chocolate syrup (optional, for drizzling)
Equipment Needed
– Food processor or blender
– 9-inch pie dish
– Mixing bowl
– Hand mixer or stand mixer
– Spatula
– Measuring cups and spoons
Step-by-Step Instructions
First things first, I always start by preparing my crust because it needs a little time to set up. I throw about 36 Nutter Butter cookies into my food processor and pulse them until they’re finely crushed. Then, I mix in the melted butter until it resembles wet sand. After that, I press this mixture firmly into the bottom of my pie pan to create a sturdy crust. Make sure to pack it down tightly; trust me, this step makes all the difference! (See the next page below to continue steps…)