Ingredients

• 16 ounces cream cheese
• 1 cup peanut butter
• 3/4 cup powdered sugar
• 1 tablespoon vanilla
• 2 (1 lb) packages Nutter Butter sandwich cookies
• 1/4 cup butter
• 8 ounces Cool Whip
• 2 ziploc bags
• 9 inches pie crusts, pan

Instructions

1. Preheat oven to 350 degrees F & Get a Big bowl.

2. Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.

3. Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.

4. Try to press as much air out of the bag as possible, and tightly seal it shut.

5. Using medium force, break the cookies with the rolling pin or woodenspoon.

6. Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol).

7. Then Fold into same mixture bowl.

8. In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.

9. (optional) When done mix filling with spoon and add in your mixture bowl.

10. Now take your ziploc bag of cookies and crush them finely & evenly.

11. In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.

12. Bake in preheated oven for 8 minutes & Allow to cool.

13. Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.

14. (optional) Garnish with remaining nutter butter cookies and crumb the edges of the pie.

15. Before serving put it in the freezer for one hour And Devour.