CRUST:

22 chocolate wafer cookies
1/4 c. butter, melted

Mix together for crust or substitute a prepared pie crust. Graham cracker will do.

FILLING:

1/2 c. creamy peanut butter
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 (8 oz.) pkg. frozen non-dairy whipped topping, thawed

Or a diet low-calorie cream cheese and whipped topping.

Use salad maker with shredder disc and a large bowl. Process cookies to measure 1 1/3 cups of crumbs. Add butter to crumbs and stir until combined. Place mixture into 9-inch pie pan, press into bottom and sides of pan. Chill.

Use mixer at medium low speed to combine peanut butter and cream cheese, gradually add confectioners' sugar. Add non-dairy whipped topping. Mix well until smooth. Pour into crust and chill. To garnish, add chocolate chips or shavings.