Creamy and delicious–melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Very yummy pie, but the way to make it totally irresistible is to make a Nutter Butter crust (24 crushed Nutter Butter cookies & 5 Tbsp. of butter mixed together & pressed into bottom & sides of a pie plate). I omit the milk, only use 8 oz. Cool Whip & use 3/4 cup sugar & 1 Tbsp. vanilla, which make only one, rich & creamy pie that holds together better. This recipe is a great one, but if you know what Nutter Butter cookies are, you’ll want to try the crust w/ this recipe!! I have also added a layer of dessert fudge to the bottom of the pie and it went over very well.
Great recipe. Only it doesn’t take a whole 16 oz tub of whipped topping. More like 3/4 that amount.
This pie is fantastic! I halved the recipe to make only one 9-inch pie, but kept some ingredients the same. I added one 8 oz. cream cheese, one cup of powdered sugar, one cup of peanut butter and one container of cool whip (the smaller one). I also added chopped Reese’s Peanut Butter cups, both in the pie and sprinkled on top. It was very sweet and rich, I could only have a small piece, but enjoyed it very much! 🙂
I brought this to a post-New Year’s party where we were all on diets, so I subbed in light Cool Whip, light cream cheese and skim milk. The taste was awesome and we couldn’t tell it was low fat!
Easy Dreamy Pie. Reminds me of a frozen Peanut Butter Cup. I used non fat milk, fat free cool whip, and low fat cream cheese. This pie is plush!
INGREDIENTS
CRUST:
1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
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