Maple Peanut Butter Pie

• 1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
• 3 tablespoons butter, melted
• 1/3 cup hot fudge ice cream topping
• 1 package (8 ounces) cream cheese, softened
• 1 cup creamy peanut butter
• 1 teaspoon maple flavoring
• 1-1/4 cups confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 cup heavy whipping cream
• 2 tablespoons maple syrup
• 1/4 cup chocolate-covered peanuts, coarsely chopped

1. In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes.
2. In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners' sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.
3. In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts.

creamfilled, butter, cream cheese, peanut butter, maple, sugar, frozen whipped topping, heavy whipping cream, maple syrup, chocolatecovered peanuts

Taken from www.tasteofhome.com/recipes/maple-peanut-butter-pie/ (may not work)