Ingredients
24 Nutter Butter cookies, crushed1/3 cup butter, melted1 cup cold 2% milk1 package (3.4 ounces) instant vanilla pudding mix1 cup creamy peanut butter4 ounces cream cheese, softened1/2 cup sweetened condensed milk1/4 cup hot fudge ice cream topping, warmed1 cup heavy whipping cream2 tablespoons sugarChocolate curls
Preparation
Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack.
In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside.
Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.
