MySweetCreations Peanut Butter Cookie Pie Recipe is best served firm and very cold, straight from the freezer. You can decorate with all of the toppings before freezing.

Ingredients:

1 teaspoon vanilla extract

1 cup creamy peanut butter

1 cup confectioners' sugar

1 (8 ounce) package cream cheese, softened

1 1/2 tablespoons butter

1/2 teaspoon ground cinnamon

2 tablespoons chocolate sundae syrup

2 tablespoons caramel sundae syrup

3 cups frozen whipped topping, thawed

3/4 cup frozen whipped topping, thawed

4 peanut butter cups (such as Reese's®), chopped

18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed

Method:

Preheat an oven to 350 degrees F (175 degrees C).

Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.

Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.

Beat together the cream cheese, confectioners' sugar, and vanilla extract.

Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy.

Transfer the mixture onto the cooled cookie crust, spreading evenly on top.

Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively.

Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.