Ingredients:
FOR THE CRUST:
6 tbsp butter, melted
1 16-ounces package Nutter Butter bars, crushed and divided
FOR THE PIE:
1 ¼ c creamy peanut butter, divided
1 c frozen whipped cream topping, thawed, or whipped cream (plus extra for topping)
¾ c granulated sugar
8 ounces cream cheese, softened
Directions:
Put the cookies into a food processor, then pulse until they turn into crumbs.
Remove ½ cup of the crumbs, then set aside.
Transfer the rest of the cookie crumbs into a medium mixing bowl.
Add melted butter and beat until well blended.
Apply cooking spray in a 9-inch pie pan.
Transfer the mixture into the prepared pan and press it evenly to the sides and bottom.
In a large mixing bowl, add cream cheese, 1 cup of peanut butter, and sugar. Use an electric mixer to beat the mixture until well blended.
Add the frozen whipped cream, then beat until just blended.
Transfer the filling into the pie crust and spread it evenly.
Add a layer of whipped cream over the filling and spread it evenly as well.
Put the rest of the butter inside the microwave and heat until melted.
Add the melted butter on top of the pie and spread it evenly.
Add dollops of whipped topping and the reserved cookie crumbs over the butter layer.
Place it inside the fridge to chill for about 6 hours.
Serve cold and enjoy!
