1-Preheat your oven to 350°F to get started on that crunchy crust.

2-Crush the 25 chocolate sandwich cookies finely in a food processor, then mix in the 5 tablespoons of melted salted butter. Press this mixture into the bottom and up the sides of a pie plate, and bake for 5 to 7 minutes until it’s set. Let it cool completely before adding the filling.

3-In a large bowl, beat the 1 cup of creamy peanut butter and the 8 oz. package of softened cream cheese together until they’re nice and smooth.

4-Add the 1 1/4 cups of powdered sugar to the mixture and beat until it’s combined and fluffy, giving that filling its sweet touch.

5-Fold in the 8 oz. of thawed whipped topping until everything is smooth, making sure to scrape the sides of the bowl as you go. Then, pour this filling into the cooled crust and spread it evenly.

6-Finally, chill the pie in the refrigerator for at least 4 hours to let it set properly patience pays off for that creamy texture!