It’s a must-make for peanut butter lovers.
And if that weren’t enough, it starts with a shortcut peanut butter cookie crust.
“Everyone loved it,” says culinary specialistEmily Nienhaus.
If you love ourno-bake peanut butter pie, you must try this recipe.
Ingredients
1(3.4-oz.
)packageinstant vanilla pudding mix
1 1/2cupsplus1Tbsp.cold milk, divided
1cupplus1Tbsp.creamy peanut butter, divided
1(8-oz.
In a large bowl combine pudding mix and 1 1/2 cups of the milk; whisk until smooth.
Assemble Crust
Meanwhile, set aside 6 of the peanut butter sandwich cookies.
Break remaining cookies into a food processor.
Cover and pulse until finely crushed.
Add melted butter and 1/8 tsp.
of the salt to the cookie crumbs in the food processor.
Cover and pulse until mixture resembles damp sand.
Transfer crumbs to prepared pan and press firmly and evenly over bottom of the pan.
Chill while preparing the filling.
salt with an electric mixer on medium speed for 3 minutes or until light and fluffy.
Spoon cream cheese mixture over the peanut butter cookie crust and spread evenly.
Spoon peanut butter mixture over the cream cheese layer and spread evenly.
Top peanut butter mixture with the remaining whipped topping and spread evenly.
Cover and chill at least 4 hours or up to overnight.
Transfer mixture to a small zip-top bag.
Snip the corner of the bag and drizzle over the crushed cookies.
Remove from pan and cut into bars.
For the freshest flavor, wrap the bars with plastic wrap before adding them to the container.
2,000 calories a day is used for general nutrition advice.
