Nutter Butter Chocolate Cream Pie

"No Bake" Peanut Butter Pie with Nutter Butter Crust

Описание:

This is my "no bake" peanut butter pie with a nutter butter crust.

CRUST:

50 crushed Nutter Butter Bites cookies (I would probably recommend using 60-65 in order to fill sides of a 9 inch pie pan - 50 cookies wasn't quite enough)
5 tbsp Smart Balance 37% Light Buttery Spread

PIE FILLING:

4 oz Philadelphia fat free cream cheese
8 oz fat free whipped topping
12 tbsp Jif Peanut Butter
3/8 cup Domino confectioner's sugar
3/8 cup Splenda
1/2 cup 2% milk

PIE TOPPING:

10 Nutter Butter Bites Cookies (6 whole, 4 crushed)
1 tbsp Hershey's Lite Chocolate Syrup
1 tbsp Smucker's Natural Peanut Butter

TOTAL MACRONUTRIENT BREAKDOWN:

116g fat, 250g carbohydrates, 58g protein

~2285 calories (whole pie)

Recommended serving size: 1/6 pie (381 calories: 19g fat, 42g carbohydrates, 10g protein)

Please feel free to ask any additional questions and I'll answer them in due time!

www.nolongerskinny.com

You'll Need:

24 Nutter Butter� Peanut Butter Sandwich Cookies, divided
1/4 cup butter or margarine, melted
24 large marshmallows
1/2 cup milk
1/2 cup semisweet chocolate chips
1 1/2 cups heavy cream, whipped, divided
Planters� Unsalted Cocktail Peanuts, chopped

Procedures : Coarsely chop 8 cookies; set aside.

Finely crush 16 cookies. Combine cookie crumbs and butter or margarine; press onto bottom and side of 9-inch pie plate. Chill.

In 2-quart saucepan, over low heat, stir marshmallows, milk and chocolate chips until melted and smooth. Remove from heat; cool completely.

Gently fold 1 1/2 cups whipped cream and chopped cookie pieces into marshmallow mixture. Spoon into prepared crust. Chill for at least 3 hours.

To serve, garnish with remaining whipped cream and chopped peanuts