Peanut Butter Cream Pie

Ingredients
FOR CRUST
25 Peanut butter cream sandwich cookies
4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:
1 cup Creamy Peanut Butter
1 package (8 Ounce) Softened Cream Cheese
1 1/4 cup Powdered Sugar
1 package (8 Ounce) Cool Whip, Thawed
Hot fudge ice cream topping
mini chocolate chips

Crust:
Crush the cookies until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan





Filling:
Beat the peanut butter with the cream cheese until smooth.


Add powdered sugar and beat until smooth.


Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.



Pour filling into crust,


evening out the top with a knife or spatula.

Heat hot fudge topping for 40 seconds in microwave *or until warm, not hot*


use a spoon or a knife to drizzle on top of pie. Add a handful of mini chocolate chips. Chill for at least an hour before serving.