Wednesday, May 16, 2012

Nutter Butter Pie, No Bake

24 Nutter Butter cookies, crushed into crumbs
5 Tablespoons I Can't Believe It's Not Butter Light, melted
1 cup hot fudge, reduced sugar
8 ounces 1/3 less fat cream cheese, at room temperature
3/4 cup powdered sugar, sifted
1 cup creamy reduced fat peanut butter (not the natural kind)
1 Tablespoon vanilla extract
8 ounces fat free, sugar free whipped topping, defrosted
additional hot fudge, reduced sugar, for drizzling, optional


1. In a medium bowl, combine cookie crumbs and butter. Press the mixture into a pie plate. Drizzle the hot fudge on top and smooth it out. Place in the freezer while you're preparing the filling.
2. In a large bowl, use an electric mixer to mix cream cheese and powdered sugar. Mix in peanut butter and vanilla; beat until smooth. Beat in about 1 cup of the Cool Whip. Set the beaters aside and use a rubber spatula to fold in the rest of the Cool Whip. Keep folding until the mixture is well combined.
3. Spoon the peanut butter filling into the frozen pie crust, smooth the top, and place back into the freezer. Freeze for at least 3 hours, or until set enough to slice easily. Drizzle additional hot fudge on individual slices, if desired.

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