24 Nutter Butter sandwich cookies
5 tbsp. butter, melted
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 c. peanut butter (creamy)
3/4 c. sugar
1 tbsp. vanilla
1 (8 oz.) tube Cool Whip 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.

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.

Makes 8 servings.