Frozen Double Peanut Butter Pie combines a cookie crust with a filling made from peanut butter, cream cheese and Cool Whip to create a cool dessert for family and guests. Additional Cool Whip on top adds the perfect finish.
To make the crust, finely crush 24 peanut butter sandwich cookies. Combine the crumbs with 5 tablespoons of melted butter. Press the mixture onto the bottom and sides of a 9-inch pie pan.
For the filling, beat together 8 ounces of softened cream cheese, 1 cup of creamy peanut butter, 3/4 cup of sugar and 1 tablespoon of vanilla. Fold in 1 1/2 cups of Cool Whip, and refrigerate the remainder of the 8-ounce tub of whipped topping to use on top of the pie before serving. Spoon the mixture into the crust.
Place the pie into the freezer for four hours or until it is firm. Take the dessert out 30 minutes prior to serving, allowing it to soften slightly at room temperature. Spread the reserve Cool Whip over the top of the pie, and serve.
A ready-made graham cracker crust can be substituted for the peanut butter cookie crust if time is an issue, though this alternative removes some of the peanut butter flavor of the pie. To grind the cookies quickly, use a food processor or blender, or place the cookies in a large sealed plastic bag and crush them with a rolling pin.