Nutter Butter ~ Frozen Peanut Butter Pie

~Ingredients~
24 NUTTER BUTTER Peanut Butter Sandwich Cookies

5 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup creamy peanut butter

3/4 cup sugar

1 Tbsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided


~Preparation~
CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and up side of 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 of the whipped topping. Spoon into crust.

FREEZE 4 hours or overnight until firm. Let stand 30 minutes or until pie can be cut easily. Garnish with remaining whipped topping and additional cookies, if desired

***Great Substitute: Substitute 1 HONEY MAID Honey Graham Pie Crust (6 oz.) for cookie crumbs and butter.***

I used the Honey Graham Pie Crust and crushed some of the nutter butter cookies and sprinkled them along the crust and everyone loved it!

I LOVE THIS!! It is TOO GOOD!! Unfortunately not too good for my waist...

I have a similar recipe that I posted recently -- one of the differences - chocolate syrup. Try drizzling it on top after pie is set. Adds nice touch.........

Also instead of using butter - my recipe uses fat-free condensed canned milk - makes for less calories and still yummy.

evil...just evil...I can't even imagine how many calories 24 nutter butters have!!!