Nutter Butter Pie

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24 nutter butter cookies, crushed

6 tablespoons melted butter

8 oz cream cheese, softened (filling)

1 cup marshmallow fluff (filling)

1/3 cup creamy peanut butter (filling)

1 cup, heavy cream (filling)

12 nutter butter cookies, crushed (filling)

1/2 cup heavy cream (topping)

1 tablespoon powdered sugar (topping)

1/4 cup creamy peanut butter (topping)


1. Put the cookies in a storage bag, and then put that in another bag. Crush the cookies. Empty from the bag into a bowl and add the melted butter. Mix well. Press the crust into a pie plate using the back of a measuring cook. Bake in an oven preheated to 350 for 12 minutes. Cool completely.

2. In a separate bowl mix together the cream cheese and marshmallow fluff with a mixer. Add the peanut butter and mix well again.

3. In a separate bowl, beat the cream until stiff peaks form. Fold into the cream cheese mixture.

4. Gently stir in the crushed Nutter Butter cookies. Spread this over the cooled crush.

5. In a clean bowl, beat together the heavy cream and powdered sugar until stiff peaks form. Optional, heat the peanut butter for about 30 seconds in the microwave and drizzle over the whipped cream. You could also crumble crushed cookies on top.

Bon Appetit!

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