Peanut Butter Pie with No-Bake Cookie Crust


For the Crust:
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
For the Filling:
1 1/2 cups creamy peanut butter
1 8 ounce package cream cheese
2 1/2 cups confectioners’ sugar
2 12 ounce containers frozen whipped topping (thawed)

For the Crust:
In a medium saucepan, combine sugar, milk, butter, and cocoa.
Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla.
On a piece of wax paper, drop 6-8 tablespoon sized cookies.

Lightly spray a deep dish pie plate with a non-stick spray.
Carefully spread the cookie dough around ( with your hands is preferred buy some may find it easier to use a roller)  & up the sides of the dish. Wait 5-8 minutes as the dough cools and begins to set and then refrigerate to set fully.

For the Filling:
In a large bowl, mix together peanut butter, cream cheese and sugar. Stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
Pour filling into cookie dough pie crust and refrigerate for about 3 hours until pie is firm.

Garnish with the extra, crushed cookies & whipped cream(store bought is okay but if you can…make it fresh).

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