24 Nutter Butter cookies
5 Tbsp butter, melted
8 oz cream cheese, softened
3/4 cup sugar
1 cup creamy peanut butter
1 Tbsp vanilla extract
8 oz Cool Whip, thawed
Crush cookies in a plastic bag with a rolling pin. Mix crumbs and melted butter together. Press on to bottom and up sides of a 9-inch pie plate.
Mix cream cheese, peanut butter, sugar, and vanilla with an electric mixer until well blended. Gently stir in 1 1/2 cups of Cool Whip until blended together. Spoon mixture into crust.
Freeze for four hours or overnight until firm. Let stand 30 minutes or until pie can be cut easily. Garnish with remaining whipped topping.
source: recipe from a dear family friend