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Nutter Butter Peanut Butter Fluff Pie slice on a plate garnished with whipped cream

Nutter Butter Peanut Butter Fluff Pie

A creamy, no-bake pie made with peanut butter, cream cheese, and Nutter Butter cookies, perfect for hot days.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pie Base
  • 1 package pre-made Keebler Graham Cracker Crust (6 oz)
Filling
  • 1 block Philadelphia Cream Cheese, softened (8 oz) Make sure cream cheese is softened for smoother mixing.
  • 1 cup Jif Creamy Peanut Butter Can use crunchy peanut butter for added texture.
  • 1 cup Domino Powdered Sugar Adjust sweetness to taste.
  • 1 tub Cool Whip, thawed (8 oz)
  • 1 package Nabisco Nutter Butter Cookies, roughly chopped (16 oz) Reserve some for garnish if desired.

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and powdered sugar together until completely smooth and fluffy.
  2. Use a rubber spatula to gently fold in the thawed Cool Whip until the mixture is light and airy.
  3. Fold in half of the chopped Nutter Butter cookies for added crunch.
Assembly
  1. Pour the thick filling into the pre-made graham cracker crust and smooth the top.
  2. Sprinkle the remaining chopped Nutter Butters heavily over the top.
  3. Chill for 4 hours before slicing!

Notes

Serve chilled for best taste. Great topped with extra whipped cream or chocolate sauce. Store leftovers in the refrigerator for 3 to 5 days.