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Nutty Bar Pie


  • 5 twin wrapped packages Nutty Bars (10 bars)

  • 5 tbsp butter, melted

  • 8 oz cream cheese, softened

  • 1 cup creamy peanut butter

  • 3/4 cup (150 grams) white sugar

  • 1 tbsp vanilla

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


  1. Unwrap and place nutty bars in large freezer bag. Crush with rolling pin, hands, or mallet into small crumbs.

  2. In medium bowl, mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.

  3. Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in about 2/3 of cool whip from the container. Spoon mixture into crust.

  4. Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining cool whip.


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