Peanut Butter & Chocolate Pie

• 16 Oreo Cookies, finely crushed
• 1/3 cup finely chopped unsalted peanuts
• 1/4 cup butter, melted
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup Kraft Smooth Peanut Butter
• 3/4 cup sugar
• 1 cup thawed Cool Whip Whipped Topping
• 1 oz. Baker's Semi-Sweet Chocolate

1. Preheat oven to 350 degrees F. Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up the sides of 9-inch (23-cm) pie plate.
2. Bake 10 min.
3. ; cool completely.
4. Beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended.
5. Stir in whipped topping.
6. Pour over crust; cover.
7. Freeze at least 3 hours or overnight.
8. Remove pie from freezer 30 min.
9. before serving.
10. Melt chocolate as directed on package; drizzle over pie.
11. Let stand at room temperature until pie is soft enough to cut into slices to serve.
12. Store any leftover pie in freezer.

oreo cookies, peanuts, butter, cream cheese, butter, sugar, topping, chocolate

Taken from www.kraftrecipes.com/recipes/peanut-butter-chocolate-pie-107169.aspx (may not work)