Ingredientes para Nutter Butter Cream Cheese Pie
- Graham Cracker Crust
- Nutter Butter Sandwich Cookies
- 8 ounces (225g) softened cream cheese
- Creamy Peanut Butter
- Powdered Sugar
- 1 teaspoon vanilla extract
- Cool Whip
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Cómo preparar Nutter Butter Cream Cheese Pie
- Preheat oven to 350°F (175°C). Prepare your graham cracker crust (store-bought or homemade).
- In a large bowl, beat 8 ounces (225g) of softened cream cheese with 1 cup (2 sticks) of softened unsalted butter until smooth and creamy.
- Add 1 cup (200g) of powdered sugar and 1 teaspoon of vanilla extract. Beat on medium speed until well combined and fluffy.
- Stir in 1 cup (200g) creamy peanut butter until thoroughly incorporated.
- Roughly crush 1 ½ cups (150g) of Nutter Butter cookies into a mix of large and small chunks.
- Gently fold the crushed Nutter Butter cookies into the cream cheese mixture.
- Pour the filling into the prepared graham cracker crust.
- Top with 1 cup (240ml) of whipped cream.
- Garnish with remaining crushed Nutter Butter cookies and crumbs around the edge of the pie.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely before serving. For faster chilling, freeze for 1 hour.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
260g
Fat
161g
Carbs
32g
