Make Ahead, No Bake Peanut Butter Pie

For the Crust:

• 32 oreo cookies, cookies and filling
• 7 TBSP butter, melted

For the Filling: 

• 8 Oz. cream cheese, softened
• 1 Cup smooth peanut butter
• 1 Cup powdered sugar, sifted
• 8 Oz. cool whip cream, thawed + extra whipped cream (about half a second tub) for the top layer
• 1 TSP vanilla extract

For Garnish: 

• Mini unwrapped reese cups, chopped
• Melted dark chocolate, melted and drizzled on top
• Peanut butter, warmed and drizzled on top
  

1. To make the crust, place all of the oreos in your food processor. Pulse until the oreos are finely ground and crushed.
2. Melt your 6 TBSP butter and add your crushed oreos to the bowl. Fold the butter into the ground oreos and mix well. Once mixed, transfer to a pie dish and form into the shape of the crust. Press down on the bottom and sides using a cup or your hands and fingers until it is even and smooth. Place in the freezer to harden while you make your filling for about 20 minutes.
3. To make your filling, Place the paddle attachment on your mixer. In your mixing bowl add your cream cheese block, beat for 30-60 seconds on low. Add in your creamy peanut butter, beat again until mixed and the cream cheese and peanut butter are well combined.
4. Add in your powdered sugar, cool whip tub and vanilla extract. Beat again until everything is combined and smooth.
5. Transfer your pie filling to your pie crust. Using a spatula spread out evenly. Lightly tap the bottom of your pan on your counter to even out the filling.
6. Place in the fridge for at least 4 hours or overnight to harden. Note: Ovenight is best.
7. When ready, top with extra cool whip, chop your reeses pieces and cups and sprinkle over the top for garnish. Melt your chocolate and melt peanut butter and drizzle over the top.
8. Serve immediately and keep in the fridge for up to 5 days.
9. ENJOY!