I Love Peanut Butter Pie

• 1 12 cups about 45 wafers vanilla wafer crumbs
• 12 cup powdered sugar
• 14 cup reese's creamy peanut butter or 14 cup crunchy peanut butter
• 3 tablespoons butter or 3 tablespoons margarine
• 1 13 cups Reese's baking pieces, divided
• 12 cup reese's creamy peanut butter
• 1 (3 ounce) package cream cheese, softened
• 12 teaspoon vanilla extract
• 1 cup powdered sugar
• 12 cup milk
• 1 (8 ounce) container frozen non-dairy topping, thawed
• additional whipped topping or sweetened whipped cream

1. Prepare PEANUT BUTTER CRUMB CRUST.
2. Set aside 1/3 cup baking pieces for garnish.
3. Coarsely chop remaining baking pieces; set aside.
4. Combine peanut butter, cream cheese and vanilla in medium bowl; beat until smooth.
5. Gradually add powdered sugar and milk, blending until smooth.
6. Fold in whipped topping.
7. Stir in chopped baking pieces.
8. Pour into crust.
9. Cover; freeze several hours or until firm.
10. Soften slightly before serving.
11. Garnish each slice with whipped topping and baking pieces.
12. Cover; freeze leftover pie.
13. 8 to 10 servings.
14. PEANUT BUTTER CRUMB CRUST: Heat oven to 350F Stir together 1-1/2 cups (about 45 wafers) vanilla wafer crumbs and 1/2 cup powdered sugar.
15. Place 1/4 cup REESE'S Creamy or Crunchy Peanut Butter and 3 tablespoons butter or margarine in small microwave-safe bowl.
16. Microwave at HIGH (100%) 30 seconds or until butter is melted and mixture is well blended when stirred.
17. Add to crumb mixture, blending thoroughly.
18. Press onto bottom and up sides of 9-inch pie plate.
19. Bake 5 minutes.
20. Cool completely.
21. NOTE: 1 extra serving-size packaged crumb crust (9 oz.)
22. may be used instead of PEANUT BUTTER CRUMB CRUST.

crumbs, powdered sugar, peanut butter, butter, baking, peanut butter, cream cheese, vanilla, powdered sugar, milk, additional whipped topping

Taken from www.food.com/recipe/i-love-peanut-butter-pie-226999 (may not work)