24 Nutter Butter™ peanut butter sandwich cookies, finely crushed
1 lg. box instant chocolate pudding (5.9 oz.)
8 oz Awesome Whip whipped topping, thawed and divided
3/4 pkg (about 6 oz. out of 8 oz.) Philadelphia cream cheese, softened
1/2 c creamy peanut butter
1/4 c sugar, or additional to style
1. In a medium bowl, combine melted butter and cookie crumbs. Press onto base and sides of 9-inch pie dish. Established apart in fridge until ready to fill.
2. In a significant bowl, combine the chocolate pudding into the cold milk. Whisk for 2 minutes or right up until thick established aside.
3. In a further bowl, defeat the product cheese and peanut butter with electric mixer on small till effectively put together. Add the sugar and defeat right up until creamy and sleek. Insert vanilla and conquer until eventually effectively mixed. Upcoming, incorporate fifty percent of the container of Cool Whip. Combine till properly put together and fluffy.
4. Acquire crust out of the fridge and fill with 1 cup of the pudding.
5. Take the peanut butter mixture and distribute on leading of the pudding layer.
6. In a little bowl, choose leftover pudding and the rest of the Cool Whip. Mix until nicely incorporated.
7. Spread on leading of the pie (not all the combination will fit, so any leftover pudding combination can be eaten as a tiny chocolate mousse address). Adhere in the fridge for about 3 hours or until eventually business.