Peanut Butter and Chocolate Pie

• 16 Oreo cookies, finely crushed
• 13 cup unsalted peanuts, finely crushed
• 14 cup butter, melted
• 1 (250 g) packagephiladelphia brick cream cheese, softened
• 1 cup kraft smooth peanut butter
• 34 cup sugar
• 1 cup Cool Whip, thawed
• 1 square Baker's semisweet chocolate

1. Preheat oven to 350F Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up sides of 9-inch pie plate.
2. Bake 10 minutes; cool completely.
3. Beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended.
4. Stir in whipped topping.
5. Pour over crust; cover.
6. Freeze at least 3 hours or overnight.
7. Remove pie from freezer 30 minutes befoe serving.
8. Melt chocolate as directed on package; drizzle over pie.
9. Let stand at room temperature until pie is soft enough to cut into slices to serve.
10. Store any leftover pie in freezer.

cookies, unsalted peanuts, butter, brick cream cheese, kraft smooth peanut butter, sugar, chocolate

Taken from www.food.com/recipe/peanut-butter-and-chocolate-pie-419459 (may not work)