Kraft® NUTTER BUTTER Frozen Peanut Butter Pie Recipe -
Kraft(R) NUTTER BUTTER Frozen Peanut Butter Pie Recipe
  • READY IN ABOUT 5 hrs

Kraft® NUTTER BUTTER Frozen Peanut Butter Pie

Recipe by  

"For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins

    4 hrs 45 mins


  1. Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
  2. Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  3. Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
  • Substitute: Substitute 1 HONEY MAID Graham Pie Crust (6 oz.) for the homemade crumb crust.
  • How to Easily Crush Cookies: Crush cookies in resealable plastic bag with rolling pin or in food processor.

Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2011

i used a store bought graham cracker crust and it only took maybe 5 min to make it was so quick and easy! i used more like 1 1/2 c. peanut butter and when i put it in the crust tasted some out of the bowl and the cream cheese was so overwhelming still, but i put it in the freezer anyway and when we ate it about 7hrs later it was perfect! i could just barely taste the cream cheese so i'm glad i didn't add any more peanut butter. but i would definitely recommend if you're using a graham crust to increase the PB. my DH thought it was one of the best desserts i've ever made!

Most Helpful Critical Review
Oct 20, 2010

Had good flavor, the cream cheese over powered the PB a bit. It was really hard to cut into and serve, don't know if I would freeze it next time. We only finished half of the pie, had to throw the rest out. I don't think I would make this again.

Jun 02, 2010

YUM! Crust was too thick in a pie pan so I put it in a small rectangular baking dish (12x7.5) and it was perfect. Tastes good the first day but is even better the second day...if it last that long. I used fat free cool whip and it was fine.

Jan 11, 2010

I make this all the time. If it's too rich with the nutter butter crust or if you don't have time, a pre-made pie crust works well too!

May 01, 2009

I made this pie for my family and they loved it. It was very easy to make. If you have kids and a husband that love Nutter Butter cookies then you will love this recipe.

Dec 20, 2010

this pie is AMAZING. easy and scrumptious... i found this recipe online about 7 years ago, and i have made it dozens of times since. a family and church pie auction favorite! perfect just the way it is. i like to top it with the remaining Nutter Butters.. makes it distinctive-looking!

Feb 01, 2010

SO GOOD!!! I found Chocolate / Peanut Butter Magic Shell at the store and drizzle it on top too- it is out of this world...

Sep 14, 2010

Easy and delicious. This now a family favorite!


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  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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