25 whole chocolate sandwich cookies (I use Oreos)
4 Tablespoons melted butter
1 cup creamy peanut butter
1 8-ounce package cream cheese, softened
1¼ cups powdered sugar
1 8-ounce package whipped topping (I use Cool Whip, thawed)
Preheat oven to 350 degrees. Crush cookies in a large Ziploc-type bag into fine crumbs. Pour melted butter over the top and stir (in bag so you don’t have an extra bowl to clean). Pour mixture into ungreased pie pan and press mixture as evenly as possible to form crust. Bake to set – about 7 minutes. Remove from oven and allow to cool completely.
Beat peanut butter and cream cheese together until well blended. Add powdered sugar and beat until smooth. Add in thawed, whipped topping and beat until smooth. Pour filling into cooled pie crust. Chill for at least an hour before serving. If you’re feeling fancy, curl chocolate pieces onto top for decoration.