NUTTER BUTTER No-Churn Ice Cream Pie

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! 

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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

Nutrition facts

Recipe Tips

1

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

2

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.

3

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.

4

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

5

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

6

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

7

Freeze pie 4 hours or until firm.

8

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