1-First, preheat your oven to 350°F (175°C) and crush the 25 chocolate sandwich cookies finely use a food processor for ease. Mix the crumbs with 5 tablespoons of melted salted butter, then press the mixture into a pie plate, covering the bottom and sides. Bake it for 5 to 7 minutes until it’s set, and let it cool completely before moving on.

2-Next, in a stand mixer with a whisk attachment, beat 1 cup of creamy peanut butter with the softened 8 oz. (227 g) package of cream cheese until it’s nice and smooth. Gradually add 1 1/4 cups of powdered sugar and keep beating until everything blends perfectly. Then, mix in the 8 oz. (227 g) of thawed whipped topping, scraping the sides as needed for that flawless texture.

3-Pour the filling into your cooled crust and smooth the top for a polished look. Chill the pie in the fridge for at least 4 hours to let it set up properly. This step is crucial, as it helps the flavors meld and gives you that ideal firmness before serving.