Servings: 8

Weight Watcher Smart Points: 24

Preparation Time: 20 Minutes

Cooking Time: 390 Minutes

Ready In: 410 Minutes

Ingredients

  • 3 cups almond milk
  • 28 Nutter Butter Cookies
  • 1/4 cup of the reserved Nutter Butter Cookie crumbs from the crust
  • 1/3 cup cornstarch
  • 3/4 cup crunchy peanut butter
  • 1 cup dark chocolate, chopped
  • 1 tub of Cool Whip Lite
  • 1/2 cup Mini Reese's Peanut Butter Cups, chopped
  • Pinch of salt
  • 1/2 cup confectioner's sugar
  • 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla

Instructions

  1. Preheat oven to 350 degrees F
  2. In a food processor, blend the cookies to fine crumbs
  3. Pour crumbs in to a large bowl [set aside a 1/4 cup of crumbs for the whipped cream topping] and add the melted butter
  4. Stir butter into crumbs until they crumbs are all moistened
  5. Press crumb mixture in to a 10" springform pan
  6. Place pan in the oven and bake for 8-10 minutes
  7. You want the crust to just start getting golden
  8. Remove from oven and let cool completely
  9. In a large glass bowl whisk together the cornstarch, sugar, pinch of salt, and the milk
  10. Place mixture over a double boiler, making sure that the bottom of the bowl is not touching the boiling water
  11. Stir pudding continuously for 20-25 minutes until thick and pudding coats the back of a spoon
  12. Remove pudding from stove and stir in the chocolate and vanilla
  13. Cover bowl with plastic wrap, pressing the plastic directly on top of pudding and let cool to room temperature.In a medium saucepan melt peanut butter and confectioner's sugar together over low heat
  14. Stirring until peanut butter is melted
  15. Once melted remove from heat and let cool for 5 minutes
  16. Fold in the tub of Cool Whip and then fold in the chopped peanut butter cups
  17. Fold the reserved 1/4 cup of Nutter Butter Cookies in the the tub of Cool WhipPour cooled pudding in to the baked and cooled crust
  18. Then spoon the Reese's Peanut Butter Creme on top of the pudding and spread in to an even layer
  19. Spoon Nutter Butter Whipped Cream over the top and spread out evenly
  20. Top pie with sprinkles, cookies, and Reese's Peanut Butter Cups
  21. Place pie in freezer for at least 6 hours
  22. When ready to eat, remove pie from freezer, slice in to pie wedges ad eat.

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