Nutter Butter Frozen Peanut Butter Pie

Crust:
24 Nutter Butter sandwich cookies
5 tablespoons butter, melted

Filling:
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 tablespoon vanilla extract
1 (8 ounce) container Cool Whip, thawed, divided

To make crust, crush the cookies in a zip style plastic bag with a rolling pin, or in a food processor. Mix cookie crumbs with butter. Press into bottom and sides of a 9-inch pie plate.

Mix cream cheese, peanut butter, sugar and vanilla extract with electric mixer on medium speed until well blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm.

Let stand 30 minutes or until pie can be cut. Garnish with remaining whipped topping and additional cookies if desired.

Source: Philadelphia Cream Cheese box