As hot as its been for most of the US this summer, no-bake dessert options are ideal, and this one delivered a winning outcome. Only making one pie, I used the Nutter Butter crust idea along with reduced fat cream cheese, the entire 16oz container of light whipped topping, 1 1/4 c peanut butter, 1 Tbsp vanilla, as well as 1/8 c heavy cream (out of milk) to assist in the mixing process. I mixed everything together with a mixer rather than folding in certain ingredients, which rendered a perfect consistency. Popped the finished product in the freezer for 30 minutes to let it set up a bit more, and it was awesome! Perfectly peanut buttery and smooth as silk! Next time I make this treat, I would double the Nutter Butter crust (just personal preference), throw it in a 10" springform pan and drizzle the top with dessert fudge and additional Nutter Butter cookies, as well as some crushed up Snickers. Outstanding!
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As hot as its been for most of the US this summer, no-bake dessert options are ideal, and this...