Recipe: ICEBOX WEEK: NUTTER BUTTER FROZEN PEANUT BUTTER PIE

What's better in the summer than recipes that don't need the oven? Recipes that are made in the icebox. This week, we'll share some chillable ideas. Today's comes from the kraftrecipes.com.

INGREDIENTS

24 Nutter Butter Cookies, finely crushed (about 3 cups)

5 tablespoons butter, melted

1 package (8 oz.) Philadelphia cream cheese, softened

1 cup creamy peanut butter

3/4 cup sugar

1 tablespoon vanilla

1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

DIRECTIONS

Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.



Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups Cool Whip; spoon into crust.

Freeze four hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining Cool Whip.

This story was originally published August 4, 2011 at 8:00 AM with the headline "Recipe: ICEBOX WEEK: NUTTER BUTTER FROZEN PEANUT BUTTER PIE."