Kraft® NUTTER BUTTER Frozen Peanut Butter Pie

Kraft® NUTTER BUTTER Frozen Peanut Butter Pie

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KRAFT(R) 0

"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."

Ingredients 4 h 45 m {{adjustedServings}} servings 325 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
  2. Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  3. 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.
Tips & Tricks
Peanut Butter Sheet Cake

It’s Texas sheet cake with a peanut butter twist.

Oatmeal Peanut Butter Cookies

See how to make sensational oatmeal peanut butter cookies.

Footnotes

  • Kraft Kitchens Tips
  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
  • Substitute: Substitute 1 HONEY MAID Graham Pie Crust (6 oz.) for the homemade crumb crust.
  • How to Easily Crush Cookies: Crush cookies in resealable plastic bag with rolling pin or in food processor.
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Reviews 27

  1. 31 Ratings

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cherryebomb
3/17/2011

i used a store bought graham cracker crust and it only took maybe 5 min to make it was so quick and easy! i used more like 1 1/2 c. peanut butter and when i put it in the crust tasted some out of the bowl and the cream cheese was so overwhelming still, but i put it in the freezer anyway and when we ate it about 7hrs later it was perfect! i could just barely taste the cream cheese so i'm glad i didn't add any more peanut butter. but i would definitely recommend if you're using a graham crust to increase the PB. my DH thought it was one of the best desserts i've ever made!

DONNASED
6/2/2010

YUM! Crust was too thick in a pie pan so I put it in a small rectangular baking dish (12x7.5) and it was perfect. Tastes good the first day but is even better the second day...if it last that long. I used fat free cool whip and it was fine.

LNIEDEROEST
1/11/2010

I make this all the time. If it's too rich with the nutter butter crust or if you don't have time, a pre-made pie crust works well too!