Kraft 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 TURTLE PIE

Steps:

• Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.
• Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.
• Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

FROZEN PEANUT BUTTER PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat next 4 ingredients in medium bowl with mixer until well 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.

PEANUT BUTTER PIE (FROZEN)

Steps:

• In a medium bowl, blend together cream cheese, sugar and peanut butter.
• Slowly add the milk while beathing, so your mixture is creamy.
• Continue beating until fluffy.
• Fold in the nondairy whipped topping.
• Pour the mixture into the graham cracker crust pie shell.
• Swill the fudge sauce through the pie (i usually use a butter knife)
• Freeze until firm.

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.