FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted 버터 unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth 땅콩 butter
1 1/2 c. powdered sugar
3/4 tsp. pure vanilla extract
3/4 tsp. Kosher salt
2 1/4 c. whipped topping
FOR TOPPING
1 c. whipped topping
3 Nutter Butters, crushed
1/4 c. 땅콩 butter, microwaved until pourable
DIRECTIONS
In a large bowl, stir together crushed Nutter Butters and melted butter. Press into the bottom and sides of an 8" to 9" pie pan in an even layer. Place in refrigerator while making filling.
Make filling: In another large bowl using a hand mixer, beat cream cheese and 땅콩 버터 until smooth. Add powdered sugar, vanilla, and salt and beat until combined. Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer. Place in refrigerator to chill, 3 hours up to overnight.
When ready to serve, 상단, 맨 위로 with whipped topping, crushed Nutter butters, and a drizzle of 땅콩 butter.
16 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
Directions
Preheat 오븐 to 350 degrees F (175 degrees C). Line 머핀 pans with 컵 케이크, 컵 케익, 컵 케 익 papers.
Place one wafer cookie in the bottom of each 컵 케이크, 컵 케익, 컵 케 익 paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in 컵 케이크, 컵 케익, 컵 케 익 papers.
Bake in preheated 오븐 15 minutes, until golden and set.
and enjoy!
1/4 cup all-purpose flour
1/4 cup white sugar
2 tablespoons unsweetened 코코아 powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons milk
2 tablespoons canola oil
1 tablespoon water
1/4 teaspoon vanilla extract
Directions
Mix flour, sugar, 코코아 powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
Cook in microwave until cake is done in the middle, about 1 분 45 seconds.
