I always find something great over at Mom's Best Recipes, and this one is no exception. It's Peanut Butter Cookie Pie, from Shirley McNevich, and while I can't stand peanut butter in other desserts like ice cream, I will gladly eat it in cookie and/or pie form.
There's something very retro about this recipe, with its use of Cool Whip and Philadelphia Cream Cheese and Nestle's Chocolate Chips. And how many recipes do you find that actually include Nutter Butter cookies?
Peanut Butter Cookie Pie
1 package Nutter Butter peanut butter cookies (NOT minis; need to have at least 24 cookies)
1 8oz. tub Cool Whip (thawed)
1 tbsp vanilla
3/4 cup white sugar
1 cup Jif peanut butter
1 8oz. Philadelphia cream cheese (softened)
5 tbsp butter (melted)--NO substitutes
1 bag Neste's MINI-chocolate chips
Place 2-3 cookies at a time into a Ziploc bag and crush them with a rolling pin--pour crushed cookies into a bowl. Repeat until you have crushed 24 cookies. Once all of the crushed cookies are in the bowl, add the 5 tbsp melted butter--stir. Press the cookie mixture into a 9" pie plate to make the crust (do NOT grease the pie plate)--place pie plate in the freezer. In a mixer add softened cream cheese--beat. Add peanut butter--beat. Add white sugar and vanilla--beat until smooth. Remove bowl from mixer. Add 1 1/2 cups of Cool Whip to the batter--stir just until mixed. Remove pie plate from freezer and sprinkle some mini-chocolate chips just on the bottom of the crust. Pour the cream cheese batter on top of the chocolate chips. Freeze the entire pie overnight. The next day (when ready to serve) remove pie from freezer and frost the top of the pie with Cool Whip. Sprinkle more mini-chocolate chips on top. If it's too difficult to cut right away, let it stand on the counter a few minutes.
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