Ingredients
The following ingredients have 12 Servings
- 24 Nutter Butter Cookies
- 1/3 cup unsalted butter (melted)
- 1 package cream cheese ((8 ounces), softened)
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 8 ounces Cool Whip (thawed (make Homemade))
Instruction
- Add the Nutter Butter Cookies to your food processor until they are crushed to a fine crumb, then add in the butter and mix well.
- Press into the bottom of a springform pan and up the sides about an inch.
- Add the cream cheese and peanut butter to your stand mixer on medium speed for 1-2 minutes until light and fluffy.
- Add in the powdered sugar and beat for 15 seconds then add in the in the cool whip on the lowest setting until smooth.
- Add the filling into the springform pan carefully (so you don't ruin the crust) and spread it out evenly, then refrigerate for at least 4 hours.
