So I’ve had plent of grape salad this summer, and just last week having dinner with friends we haven’t seen in far too long, I was introduced to a new delicious dessert. Sadly, I don’t think I can find anything remotely healthy about this divine dish (well maybe the cool whip and cream cheese could be considered a valid source of calcium?), yet it’s too scrumptious not to share! On the plus side, this is fairly decadent, so indulging too often isn’t as likely.
- 24 Nutter Butter sandwich cookies
- 5 tablespoons butter or margarine, melted
- 8oz cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 tablespoon vanilla
- 8oz Cool Whip, thawed and divided
- To make crust, crush the cookies in a plastic bag with a rolling pin, or use a food processor. Combine with the melted butter and press into the bottom and sides of a 9-inch pie plate or square pan.
- For the filling, mix the cream cheese, peanut butter, sugar, and vanilla with an electric mixer until ingredients are well blended and evenly moist.
- Gently stir in 1 1/2 cups Cool Whip.
- Spoon filling into crust.
- Top with remaining whipped topping and garnish with extra cookies if desired.
- Freeze 4 hours or overnight until firm.
- Let stand 1/2 hour or until pie can be cut.
- For an added treat, drizzle plates with chocolate just before serving.
I found that the crust was a little dry, so next time I might use fewer cookies or more (yikes!) butter. I’ve also read that baking the crust for 8-10 minutes at 375 helps it set as well). Feel free to substitute Nutter Butters for an Oreo crust if you’d like. And it might be tasty to top with a few pieces of crumbled toffee bar instead of cookies…