Cooking With Grandma Judy

Ingredients

• 8 peanut-butter sandwich cookies, Nutter Butters
• 1 (8 oz.) package cream cheese, at room temperature
• 1 cup creamy natural peanut butter
• ½ cup heavy cream
• 1/3 cup granulated sugar
• 1 graham cracker pie shell
• 4 tablespoons chocolate syrup
• Whipped cream, for garnish, if desired

Directions

In the bowl of a food processor, process cookies until only fine crumbs remain.

In the bowl of a stand mixer, combine cookie crumbs, cream cheese and peanut butter. Beat until smooth. Remove bowl from mixer and set aside.

In another bowl, beat cream and sugar until stiff peaks form, about 3 minutes. Fold whipped cream into peanut butter mixture and pour into pie shell. Cover loosely with plastic wrap and refrigerate for at least 8 hours. When ready to serve, cut pie into 8 slices and place on serving dishes. Drizzle each slice with chocolate syrup. Garnish with whipped cream, if desired.

NOTE: Outback says to use Nutter Butters and you may substitute a whipped topping like Cool Whip for the sweetened whipped cream.

This recipe from Outback Steakhouse appeared in the Atlanta Journal.

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