Ingredients
9 sheets of graham crackers
1/2 cup Panda Puff cereal
4 tablespoon Land O’ Lakes unsalted butter, melted
1 tub Cool Whip Free, thawed
3/4 cup creamy peanut butter
3/4 cup confectioner sugar
1/4 cup Nutella
Instructions:
Spray 9 inch pie dish with cooking spray and set aside.
Place graham cracker sheets and cereal in a food processor and pulse until finely crushed and has the appearance of beach sand. Pour crumbs in to large bowl. Add melted butter and mix until evenly distributed. Pour crumb mixture in to prepared pie dish and press crumbs down to form the pie crust. Bake crust at 350 degrees F for 7-10 minutes. Set aside to cool.
Place peanut butter and confectioner sugar in a saucepan over low heat. Stir the mixture until it is combined (keep a close eye on it so it doesn’t burn). You want to cook it until the peanut butter is melted. Set aside for five minutes to cool. Place cool whip in to large bowl, pour in peanut butter mixture and gently fold until combined.
Spread Nutella over the bottom of the cooled pie crust. Pour peanut butter mixture over Nutella layer. Freeze pie for 3 hours.
Recipe and image courtesy of Steph’s Bite By Bite
