Foto: RecipeGirl
Ingredients
- 24 Nutter Butter cookies, (crushed into crumbs)
- 5 tablespoons butter, (melted)
- 1 cup hot fudge ((slightly warmed for easier spreading))
- 8 ounces cream cheese, (at room temperature)
- 3/4 cup powdered sugar, (sifted)
- 1 cup creamy peanut butter ((regular, not natural))
- 1 tablespoon vanilla extract
- 8 ounces Cool Whip, (defrosted)
- additional hot fudge for drizzling, (optional)
Steps
-
In a medium bowl, combine the cookie crumbs and butter. Press the mixture into a 9-inch pie plate. Drizzle the hot fudge on top and smooth it out. Place in the freezer while you're preparing the filling.
-
In a large bowl, use an electric mixer to combine the cream cheese and powdered sugar. Mix in the 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.
-
Spoon the peanut butter filling into the frozen pie crust, smooth the top, and place it 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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Nutter Butter cookies | 24 | - | - |
| butter | 5 tablespoons | - | - |
| hot fudge | 1 cup | - | - |
| cream cheese | 8 ounces | - | - |
| powdered sugar | 0.75 cup | Rp 8.000/100g | Rp 14.220 |
| creamy peanut butter | 1 cup | - | - |
| vanilla extract | 1 tablespoon | - | - |
| Cool Whip | 8 ounces | - | - |
| additional hot fudge for drizzling | - | - | - |
*Estimated market prices, may vary by region
Loading comments...