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Directions:
Preheat your oven to 350°F (175°C). In a medium bowl, mix the crumbled Nutter Butter cookies with the melted butter until well combined. Press the mixture into the bottom and sides of a 9" cake pan. Bake for 8-10 minutes, then cool completely.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the peanut butter and vanilla extract and mix well.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth. Pour the filling into the cooled crust and spread evenly.
Sprinkle crumbled Nutter Butter cookies over the cake. If desired, sprinkle melted chocolate over the top for additional flavor and decoration.
Refrigerate the cake for at least 4 hours, or until baked through. Serve chilled and enjoy!
Prep Time: 15 minutes (plus chilling time) | Cook Time: 10 minutes | Total time: 25 minutes
Kcal: 420 kcal | Servings: 8 slices
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