Directions
- 1Crush Nutter Butters in a blender.
- 2Mix crushed Nutter Butters with melted butter.
- 3Press the mixture into the bottom of a 10 inch springform pan.
- 4Cut another pack of Nutter Butters in half and arrange them around the sides of the pan.
- 5In a bowl, combine cream cheese, sugar, and peanut butter.
- 6Blend until smooth, then slowly add milk while mixing.
- 7Add vanilla extract and instant vanilla pudding, then heavy cream.
- 8Mix well until thickened.
- 9Pour the mixture into the prepared pan.
- 10Refrigerate for 5-6 hours or overnight.
- 11Make a simple chocolate ganache with semisweet chocolate chips and heavy cream, then pour over the chilled pie.
- 12Sprinkle crushed Biscoff cookies over the top.
Ingredients
- 1 pack Nutter Butters
- 1 stick melted butter
- 2 blocks softened cream cheese
- 2 cups sugar
- 2 cups extra crunchy peanut butter
- 1 cup milk
- 1 tsp vanilla extract
- 1 package instant vanilla pudding
- 1 cup heavy cream
- 1 semisweet chocolate chips
- 1 cup Biscoff cookies
Equipment
blender10 inch springform panknifewooden spoonhand mixerwhisk
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