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Nutter Butter No Bake Peanut Butter Pie

Prep Time 15 mins
Course Dessert
Servings 12


  • 24 Nutter Butter Peanut Butter Sandwich Cookies
  • 5 tablespoons Butter melted
  • 1 8 ounce package Cream cheese softened
  • 1 cup Creamy peanut butter
  • 3/4 cup Sugar
  • 1 tablespoon Vanilla extract
  • 1 8 ounce tub Cool Whip Whipped Topping thawed


  • Throw Nutter Butter cookies into a food processor and pulse until fine crumbs. If you do not have access to a food processor place cookies into ziploc, remove all air and crush with rolling pin.
  • If using food processor pour melted butter into the crumbs and pulse until combined. If using ziploc, pour butter into bag after crumbles are completed and mix gently.
  • Press Nutter Butter crumbs into bottom and sides of 9-inch pie plate to create crust.
  • In a mixer beat cream cheese, peanut butter, sugar and vanilla with mixer until blended.
  • Gently fold in 1/2 the container of Cool Whip.
  • Spoon mixture into pie pan spreading evenly.
  • Place into the freezer for 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.