NUTTER BUTTER No-Churn Ice Cream Pie

Name: NUTTER BUTTER No-Churn Ice Cream Pie
Prep time: 30 min
Total time: 270 min
Yield: 12
Ingredients: 22 NUTTER BUTTER Cookies (peanut shape), divided; 2 Tbsp. butter, melted; 2¼ cups heavy whipping cream; 1 can sweetened condensed milk; 2 tsp. vanilla; ½ cup miniature semi-sweet chocolate chips, divided; ⅓ cup creamy peanut butter

Can you believe it takes just 30 minutes of prep to make both ice cream and a pie? Try with this no bake creamy peanut butter and chocolate pie today!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

22 NUTTER BUTTER Cookies (peanut shape), divided
2 Tbsp. butter, melted
2¼ cups heavy whipping cream
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
½ cup miniature semi-sweet chocolate chips, divided
⅓ cup creamy peanut butter

Directions

Cut 6 cookies crosswise in half, then chop 4 of the remaining cookies. Reserve for later use.

Crush remaining cookies finely; mix with butter. Press onto bottom of 9-inch pie plate. Stand halved cookies, evenly spaced and cut sides down, around inside edge of pie plate.

Beat cream in medium bowl with mixer on high speed until stiff peaks form. Remove and refrigerate 1/2 cup whipped cream for later use.

Mix sweetened condensed milk and vanilla in large bowl until blended. Gently stir in remaining whipped cream and 1/3 cup chocolate chips.

Microwave peanut butter in small microwaveable bowl on HIGH 30 sec. or until melted.

Spoon 1/3 of the ice cream mixture into pie crust; drizzle with 1/3 of the melted peanut butter. Repeat both layers twice.

Freeze pie 4 hours or until firm.

Spoon reserved whipped cream over pie just before serving. Sprinkle with remaining chocolate chips and reserved chopped cookies.