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.

NUTTER BUTTER FROZEN PEANUT BUTTER PIE

Steps:

• Crush cookies in zip per-style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press into bottom and sides of 9" pie plate.
• Mix cream cheese, peanut butter, sugar and vanilla with mixer on medium speed until well blended. Gently stir in 1 1/2 cups Cool Whip.
• Freeze for 4 hours or overnight until firm. Let stand 1/2 hours or until pie can be cut easily. Garnish with remaining Cool Whip and add some additional crushed cookies.

FROZEN PEANUT BUTTER PIE

Steps:

• Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
• In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
• In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
• Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
• Let pie stand in refrigerator 30 minutes before serving.

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.

FROZEN PEANUT BUTTER PIE

Steps:

• Blend powdered sugar, peanut butter, cream cheese and vanilla in processor until smooth, occasionally scraping down sides of work bowl. Transfer mixture to large bowl. Beat cream in medium bowl to soft peaks. Fold cream into peanut butter mixture in 2 additions. Spoon peanut butter filling into crust and smooth top. Freeze pie until filling is firm, at least 3 hours. (Can be prepared 1 week ahead. Cover and keep frozen. Let stand room temperature 20 minutes before serving.)

GRANDMA'S FROZEN PEANUT BUTTER PIE

Steps:

• Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.

NUTTER BUTTER PEANUT BUTTER PIE RECIPE

Steps:

• Crust: 1 single batch regardless of whether you choose a single or double batch of filling. Process the Nutter Butter cookie bars in a food processor. Melt the butter and process together with the 1 T sugar with the cookie crumbs in the food processor until blended. Turn out into the spring-form pan and press neatly to form an even crust. ( The edges will show when the pie is removed from the pan so use a spatula to neaten the outer edges.) Refrigerate for 1 hour. Chocolate Layer: Melt the chocolate morsels and pour over refrigerated crust. Again, if you want the layers to look nice, be careful as you spread the chocolate to the edges. Filling: It is HIGHLY RECOMMENDED that you mix up this filling in two batches because it is easier to fold the cool whip into the peanut butter/cream cheese mixture. If you decide to follow this, just complete the directions below and then repeat. Mix together the peanut butter, powdered sugar, softened cream cheese until well- blended. Then fold in the cool whip until well blended. There will be globs of the peanut butter/cream cheese mixture in the cool whip filling mixture - the size of the globs depends on how long you fold the whole thing together. Then fold in the Nutter Butter cookie bar crumbs. Place filling mixture on top of chocolate coated crust. The filling will COMPLETELY fill up your pan so you might have a little left over to share ( or not). Chill 1/2 hour or until serving time. Top with extra cool whip and decorate to your liking.