It's official. Grades are in and George is now a college graduate. He even finished with a 3.0 GPA. So we had a little celebratory meal with my Nutter Butter Pie and I thought I would share because it's AWESOME. And the best part about this recipe is it's versatile so you can easily adapt it to other things like Oreos...or Butterfingers. Yum.
Rachel's Nutter Butter Pie
What you'll need:
1 package of nutter butter cookies (or cookie of your choice)
3-4 tbsp Peanut butter (if using peanut butter cookies)
3 tbsp butter
1 tbsp vanilla
squirt of honey
8 oz cream cheese (1 package)
16 oz whipped cream (2 tubs)
1 bag mini Reese's cups
For crust:
Combine 3/4 of cookies, 1 tbsp peanut butter and 3 tbsp butter in food processor and process until cookies are fine and ingredients are well combined. Poor mixture into pie dish and press around to form crust. Pop in the freezer while you make the filling.
For filling:
Combine room temperature cream cheese, whipped cream, vanilla, squirt of honey and 2-3 tbsp of peanut butter to taste. In a ziploc, roughly crush remaining cookies to desired size and add to well combined cream cheese and cool whip mixture. Fold in.
Remove crust from freezer, add filling, spread evenly on top and top with chopped mini Reese's.
Freeze for at least 4 hours. Let sit at room temp for 30 minutes before eating. You can store it in the fridge, but I recommend storing it in the freezer.
Enjoy!
Note:
There are similar recipes out there, but they called for more butter and a lot of additional sugar and I felt like this had plenty of sweetness with the cookies, Reese's, cream cheese and whipped cream, so I trimmed it down as best I could and just added a small squirt of honey.
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