Jackson Pollock Peanut Butter Pie

• 3 cups Crumbled Nutter Butter Cookies
• 6 Tablespoons Melted Butter
• 1/3 cups Granulated Sugar
• 1/2 cups Chocolate Sauce
• 8 ounces, weight Cream Cheese, Softened
• 1-1/2 cup Powdered Sugar
• 1 cup Peanut Butter
• 1 cup Light Cream
• 16 ounces, weight Cool Whip

1. Mix together the cookie crumbs, butter, and granulated sugar and press the mixture into two 8-9" pie pans to form crusts. Spread a thin layer of chocolate sauce over each crust. Whip together cream cheese and powdered sugar until no lumps remain. Add in peanut butter and cream and whip until light and fluffy. Mix in that Cool Whip. Taste a little bit of the filling and thank yourself for making this pie.
2. Spoon half of the filling into each crust, and then decorate as you like with more chocolate sauce, Reese's cups, Nutter Butters, whatever suits your fancy. Freeze the pie for at least two hours before you serve it. Eat the extra pie within 3 months (as if it will last that long!).

butter cookies, butter, sugar, chocolate sauce, weight cream cheese, powdered sugar, peanut butter, light cream

Taken from tastykitchen.com/recipes/desserts/jackson-pollock-peanut-butter-pie/ (may not work)