NUTTER BUTTER® Chocolate Cream Pie

Ingredients
24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
1/4 cup (1/2 stick) margarine or butter, melted
24 marshmallows
1/2 cup milk
2 oz. semi-sweet baking chocolate, chopped
1-1/2 cups whipping cream, divided
2 Tbsp. salted peanuts, chopped

Instructions

• COARSELY chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
• PLACE marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely.
• BEAT 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.

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