Nutterbuttercreamcheesepie Recipes

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NUTTER BUTTER PIE



Nutter Butter Pie image

Make and share this Nutter Butter Pie recipe from Food.com.

Provided by missshay85

Categories     Cheesecake

Time 1h8m

Yield 6 serving(s)

Number Of Ingredients 9

16 ounces cream cheese
1 cup peanut butter
3/4 cup powdered sugar
1 tablespoon vanilla
2 (1 lb) packages Nutter Butter sandwich cookies
1/4 cup butter
8 ounces Cool Whip
2 ziploc bags
9 inches pie crusts, pan

Steps:

  • Preheat oven to 350 degrees F & Get a Big bowl.
  • Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
  • Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.
  • Try to press as much air out of the bag as possible, and tightly seal it shut.
  • Using medium force, break the cookies with the rolling pin or woodenspoon.
  • Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol).
  • Then Fold into same mixture bowl.
  • In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.
  • (optional) When done mix filling with spoon and add in your mixture bowl.
  • Now take your ziploc bag of cookies and crush them finely & evenly.
  • In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
  • Bake in preheated oven for 8 minutes & Allow to cool.
  • Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.
  • (optional) Garnish with remaining nutter butter cookies and crumb the edges of the pie.
  • Before serving put it in the freezer for one hour And Devour.

Nutrition Facts : Calories 1640.1, Fat 106.8, SaturatedFat 42.3, Cholesterol 103.6, Sodium 1231.2, Carbohydrate 148.5, Fiber 6.6, Sugar 83.8, Protein 31

NUTTER BUTTER CREAM CHEESE PIE



Nutter Butter Cream Cheese Pie image

Make and share this Nutter Butter Cream Cheese Pie recipe from Food.com.

Provided by Queen Shay

Categories     Pie

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

1 graham cracker crust
24 Nutter Butter sandwich cookies
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon vanilla
1 (8 ounce) container Cool Whip, thawed, divided

Steps:

  • Get a bowl.
  • Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
  • Take the nutter butter cookies break them in chunks big and small chunks and fold into same mixture bowl.
  • Spoon into gram cracker pie crust and spoon your whip cream topping on top of the filling,.
  • Garnish with remaining nutter butter cookies and crumb the edgesof the pie.
  • Before serving put it in the freezer for one hour.

Nutrition Facts : Calories 1161.2, Fat 78.9, SaturatedFat 32.2, Cholesterol 83.3, Sodium 884.2, Carbohydrate 98.2, Fiber 4.2, Sugar 65.2, Protein 22.4

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE



Kraft® NUTTER BUTTER Frozen Peanut Butter Pie image

For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 4h45m

Yield 12

Number Of Ingredients 7

24 NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
5 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
¾ cup sugar
1 tablespoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

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.

Nutrition Facts : Calories 465 calories, Carbohydrate 41.1 g, Cholesterol 33.8 mg, Fat 25.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 313.1 mg, Sugar 16.6 g

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