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Nutter Butter Chocolate Cream Pie

  • Prep Time: 30 Minutes (Total Time 3 Hour 30 Minutes)
  • Serving Size: 8
  • 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, Divided
  • 1/4 cup (1/2 stick) Margarine Or Butter, Melted
  • 24 JET-PUFFED Marshmallows
  • 1/2 cup Milk
  • 2 squares BAKER'S Semi-Sweet Baking Chocolate, Chopped
  • 1-1/2 cups Whipping Cream, Divided
  • 2 tablespoons PLANTERS COCKTAIL Peanuts, Chopped
  • COARSELY chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use. PLACE marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely. BEAT 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.

    RECIPE COURTESY OF KRAFT FOODS