So, I had these peanut butter cookies… and I really don’t know how they had lasted in this house for as long as they did. I wanted to use my new spring form pan and I just kinda put two and two together….. My daughter, well she is kinda mad at me… she hates peanut butter, always has and most likely always will, why is she angry? I made a dessert that she will not touch and she is giving me the stink eye as I type this…. she still loves me though…. just says she can’t trust anyone who loves peanut butter as much as I do.

I am keeping that kid…. try this pie, let me know what you think… can’t wait to heat from you!

 

 

 

THE CRUST
• 25 Peanut Butter Sandwich Cookies
• 5 tablespoons unsalted butter (melted)

Finely crush the cookies. I like to use a food processor for this, but you can place the cookies in a plastic bag and crush with your rolling pin.
You need a fine crush, so I do recommend the food processor if you have one.

Mix the cookie crumbs and butter together with a fork.

Press crumbs into the bottom and up the sides of a 9″ Spring Form Pan.  I use the bottom of a measuring cup to even out the crust.

Chill for at least 30 minutes before filling, but I normally wait about an hour.

The Filling
8 oz. cream cheese at room temp
3/4 cup creamy peanut butter
1 cup powdered sugar
8 oz. Cool Whip or whipped topping

 In a stand mixer or in a large bowl with a  hand mixer,  combine cream cheese, creamy peanut butter.. mix well for about 45 seconds, then add the powdered sugar, and whipped topping and mix until smooth.

Spread over the top of your cookie crust and chill for at least 2 hours, overnight is best

( if you can hold out that long )

NOTE:

After chilling, drizzle melted chocolate and butterscotch ice cream topping in a zigazg pattern over the top of your pie… chill again for a few minutes, then serve.

 

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You will need milk or coffee with this one… it is super rich, and worth every bite!