Double Layer Chocolate Peanut Butter Pie

Ingredients

• 1 package (15 oz) chocolate cream-filled sandwich cookies
• 1/4 cup butter, melted
• 1/2 cup creamy peanut butter
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 carton (8 oz) frozen whipped topping, thawed and divided
• 1 package (3.9 oz) instant chocolate pudding mix
• 2-1/2 cups cold milk

Directions

1. Preheat oven to 350°. Place cookies in a food processor; cover and process until finely ground. Add butter; process until blended. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar and vanilla until blended. Fold in 2 cups whipped topping. Spread over the crust.
3. In another large bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over peanut butter layer. Spread remaining whipped topping over top. Refrigerate until serving.

Interesting Facts

• This pie is a great way to use up leftover cookies.
• You can use other kinds of sandwich cookies for the crust, such as Oreos or ginger snaps.
• You can also use other flavors of pudding mix, such as vanilla, banana, or butterscotch.