NUTTER BUTTER FROZEN PEANUT BUTTER PIE

FOR THE CRUST:
24 Nutter Butter sandwich cookies
5 tablespoons butter, melted
FOR THE FILLING:
1 (8 oz.) package cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
1 tablespoon vanilla
1 (8-oz.) tub Cool Whip whipped topping, thawed and divided

Crush cookies in zipper-style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9-inch pie plate.

Mix cream cheese, peanut butter, sugar and vanilla 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 1/2 hour or until pie can be cut easily.

Garnish with remaining whipped topping and additional cookies, if desired. For extra garnish, just before serving, drizzle chocolate-flavored syrup on plates.

Servings: 8
Source: Philadelphia Brand Cream Cheese, Kraft Foods, 2001