I have to admit it: I’m addicted to peanut butter. I’m not saying it’s just a food that I like to enjoy every now and then. I go through jars of it regularly. It pretty much qualifies as its own food group in my world. What can I say?! I just can’t get enough of the stuff!
If you’re anything like me, this cake will be a dream come true for you! It literally screams, peanut butter. It has a crust made of Nutter Butter Cookies. Need I say more?The ripple layer tastes incredibly like the filling of a peanut butter cup. If you want to pair it chocolate, you definitely can. You can subsitute the white chocolate chips with chocolate chips when making the ganache.
Preheat oven to to 350 degrees and spray a springform pan with nonstick cooking spray. (Line with a parchment round if desired)
Mix the (5tbsp) melted butter and crushed cookies together with a fork. Pour in pie pan, and press evenly.
Bake for 8 minutes. Set aside
Combine the peanut butter and melted butter for the ripple layer. Stir in the vanilla and confectioners sugar until mixed in. Spread onto cooled crust.
Prepare the pudding layer by stirring the milk and pudding mix together. Stir in (1 cup peanut butter). Continue stirring until smooth.
heat candy wafers, heavy cream, and peanut butter (1/4 cup) in a heat proof bowl over a pot of simmering water. Allow everything to melt together, stirring occasionally. Remove from heat and pour over pudding layer. Spread into an even layer, and top with sprinkles. Then place in refrigerator for 30 min to set. When ready to serve, set out pie (to warm it up a bit). Combine whipped topping ingredients and swirl or dollop on pie. Garnish with mini Nutter Butter cookies.