Crust:
24 Nutter Butter sandwich cookies
5 Tbsp. butter, melted
Filling:
1 8 oz. pkg. cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz. ) Cool Whip, thawed and divided. Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9 in. plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on med. speed until well-blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additonal cookies, if desired. Special Extra: Just before serving, drizzle chocolate-flavored syrup on plates.
free
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1 comment:
So good to hear from you! That's very exciting you get to see your babies! I totally understand about economy being hard on the missionaries! Thankfully our missions support has grown over the hard times however our regular offering (the one that pays our pay check) is really suffering the past 6 months! But we know God has always provided and always will! So glad you get to see your kids!
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