24 nutter butter peanut butter sandwich cookies divided
2 Tbsp planters cocktail peanuts chopped
2 oz baker's semi-sweet chocolate chopped
1.5 cups whipping cream divided
Equipment
bowl
sauce pan
hand mixer
Directions
Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine.
Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.
Remove from heat; cool completely.
Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form.
Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie.
Sprinkle with peanuts. Store leftover pie in refrigerator.
