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Add DIXIE CRYSTALS to Home Screen
Ingredients
- 1/2 cup unsalted butter, room temperature
- 30 peanut butter Nutter Butter cookies, divided
- 16 ounces cream cheese, softened
- 1/2 cup Dixie Crystals Confectioners Powdered Sugar
- 1/2 cup smooth peanut butter
- 2 tablespoons milk
- Crème Chantilly, optional
Directions
- Crush 20 peanut butter cookies in a food processor or blender.
- Add melted butter and mix well.
- Press crust into a 9-inch deep dish pie dish or a 9-inch tart pan. Freeze for 2 hours.
- When pie crust is ready, start on pie filling.
- Add softened cream cheese and powdered sugar to a bowl and whisk with an electric mixer until smooth.
- Add in peanut butter and milk, whisk until smooth. Spoon into pie crust.
- Chop remaining Nutter Butter cookies and sprinkle on top of pie.
- Place pie into freezer for 6 hours or until firm.
- Top with Crème Chantilly
Dixie Crystals Insight
Nutter Butter® is a registered trademark of © Mondelez International and/or it's affiliate(s). All rights reserved.
Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.
