18Peanut Butter Filled Cookies,chopped fine in a food processor
16oz.(2 packages) cream cheese,softened
2cups(516g) peanut butter
1 1/2cups(188g) confectioner's sugar
4-6peanut butter filled cookies,crushed
In a food processor, pulse cookies until they are a small crumb. Press the crumb mixture into the bottom and sides of a 7" or 8" pie pan in an even layer. Place in refrigerator while making the filling.
In another large bowl using a hand mixer, beat cream cheese and peanut butter until smooth. Add powdered sugar and mix until combined.
Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer.
When ready to serve, top with whipped topping and chopped Peanut Butter Filled Cookies.
Place in refrigerator to chill, 3 hours up to overnight.