Place cookies in a food processor and process until ground into crumbs.
Note: If you don’t have a food processor, place cookies in a large ziplock bag and use something heavy to crush them.
Mix cookie crumbs and melted butter in a bowl.
Press mixture in the bottom and up the sides of a 9-inch pie plate.
Bake for 11 to 12 minutes. Cool completely.
Place cream cheese, marshmallow fluff, and peanut butter in a large bowl. Use a hand-held electric mixer to beat it until smooth.
Stir in 1 1/2 cups Cool Whip and cookie crumbs.
Transfer to the pie crust.
Spread remaining Cool Whip on top.
Refrigerate for at least 2 hours.
Drizzle peanut butter on top and cut into slices.
Nutrition
Calories: 416kcal
Course: DessertCuisine: AmericanKeyword: peanut butter
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I really like this small version of the recipe because I can enjoy it multiple times during the day!
