The LORD is my strength and my shield; in him my heart trusts, and I am helped; my heart exults, and with my song I give thanks to him. - Psalm 28:7
For the crust:
Take 24 Nutter Butter cookies and place them in a freezer bag. Hit the freezer bag with a rolling pin (or whatever) to make the cookies into crumbles. I wanted the crust to still be recognizable as Nutter Butters - so we left a number of good-size pieces. Pour the crumbled NB's into a good-size bowl and add 5-6 tbsp of melted butter. Mix well. Place this mixture into either a pie dish or other suitable-size dish. I had a pyrex square dish that worked great. Once filled and even on the bottom, place in the refrigerator.
For the filling:
Cream together one 8-oz package cream cheese, one cup of peanut butter, 3/4 cup of sugar. The original recipe called for a splash of vanilla, but I didn't think that was necessary. Once that's all incorporated, stir in 8-oz Cool Whip.
Finish:
Take the crust back out of the refrigerator, and spoon the filling over. Level it out on top. Cover with Saran and place in the freezer for a few hours or overnight.
Yummy!
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