PREP

Cup of Yum
1. Line an 8 or 9 inch springform pan with parchment and nonstick spray, set aside.

MAKE THE CRUST

1. Add package of Nutter Butter bars to food processor and pulse until roughly chopped. Remove about 1/2 cup of the chopped bars and set aside (for the topping).
2. Continue pulsing until crumbs form. Remove food processor blades and stir in melted butter. Press into prepared pan in an even layer. Set aside.

MAKE THE FILLING

1. In a mixing bowl, add cream cheese, peanut butter and sugar. Beat with hand mixer until evenly combined. Use a rubber spatula to fold in the whipped cream topping.
2. Spread mixture on top of the crust in the prepared pan.

MAKE THE TOPPING

1. Spread a layer of whipped cream topping on top of the peanut butter layer.
2. Place 1/4 cup peanut butter in a microwave-safe bowl and microwave 20-30 seconds. Use a spoon to drizzle over the top of the pie.
3. Spread a ring of crushed Nutter Butter bars around the top edge.
4. Cover with plastic wrap and refrigerate 6 hours, or overnight, before serving.