Frozen Double Peanut Butter Pie

By srumbel

With its yummy peanut butter–cream cheese filling, this peanut butter pie will please both PB fans and cheesecake lovers alike.
from kraftrecipes.com

Ingredients

• 24 peanut butter sandwich cookies, finely crushed (about 3 cups)
• 5 Tbsp. butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup PLANTERS Creamy Peanut Butter
• 3/4 cup sugar
• 1 Tbsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Details

Preparation time 15mins
Cooking time 285mins

Preparation

Step 1

MIX cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.

BEAT next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

FREEZE 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

kraft kitchens tips
SIZE WISE
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
SUBSTITUTE
Substitute 1 ready-to-use graham cracker crumb crust (6 oz.) for the homemade crumb crust.
HOW TO EASILY CRUSH COOKIES
Crush cookies in a resealable plastic bag with a rolling pin. Or, use a food processor or blender.