Semi-Homemade

Frozen Nutter Butter Peanut Butter Dessert

1 package (16.1 ounces) no bake peanut butter cup dessert

6 tablespoons butter

1 package (16 ounce) Nutter Butters

1 1/3 cups cold milk

1 tub (8 ounce) Cool Whip

Line an 8-inch baking pan with foil extending over edges to form handles. Stir crust mix from no bake peanut butter cup dessert and butter together. Press onto the bottom of the pan. Using about 20 cookies, line the sides of the pan in an upright position. Crush the remaining cookies into small bite size pieces. Ste aside. Pour the milk into a medium bowl. Add the filling mix and peanut butter, both from the no bake peanut butter cup dessert. Beat with an electric mixer on low for 30 seconds. Beat on high for 3 minutes. Do not under beat, the mixture will be thick. Gently stir the Cool Whip into the peanut butter mixture until completely mixed. Gently stir in the reserved cookie pieces. Carefully spoon into the pan with the crust and smooth. Remove pouch from water. Knead for 60 seconds until no longer lumpy. Pour over filling. Tilt pan to evenly cover filling. Freeze 2 hours or until firm. To serve, lift from pan, using foil handles, onto cutting board. Remove foil. Cut into squares.

Yield: 8 servings

My husband loves peanut butter, so this was a nice twist on a store bought kit. You may need to let the dessert sit out for a few minutes before cutting, this will make it easier. I hope you enjoy this as much as my family has.