Ingredients

The following ingredients have 8 Servings
  • 24 Nutter Butter cookies (crushed)
  • 4 tablespoons salted butter (melted)
  • 6 ounces cream cheese (at room temperature)
  • ¾ cup creamy peanut butter
  • ¾ cup powdered sugar
  • 3 tablespoons + ¾ cup heavy cream (divided)
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  •  
  • Chopped peanuts (for garnish)

Instruction

  • Make the Crust: Combine the crushed Nutter Butter cookies and the melted butter until evenly moistened, and then press into a 9-inch pie pan. Place in the freezer while you prepare the filling.
  • Make the Filling: Using an electric mixer with a whisk attachment, beat the cream cheese, peanut butter, powdered sugar and 3 tablespoons of the heavy cream on low speed to combine, about 1 minute. Increase the speed to medium-high and whip until fluffy, about 1 additional minute. Transfer the mixture to a large bowl; set aside.
  • In the empty mixing bowl, add the remaining ¾ cup heavy cream and whip on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. Stir one-third of the whipped cream into the peanut butter mixture with a rubber spatula. Then add the remaining whipped cream in two additions, folding gently with a rubber spatula until no white streaks remain.
  • Transfer the peanut butter mousse into the prepared crust and spread into an even layer.
  • For the Whipped Cream: In the empty mixing bowl, add the heavy cream, powdered sugar and vanilla extract, and mix on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. Spread evenly over the peanut butter filling, cover with plastic wrap and refrigerate until set, at least 2 hours. When ready to serve, garnish with peanuts. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.