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Ingredients: PEANUT BUTTER CRUMB CRUST  { recipe follows } 1 & 1/3 cups { 8 ~ ounce package } Peanut Butter Filled Baking Pieces, 1/2 cup Creamy Peanut Butter 1   3 ounce package cream cheese, softened 1/2 teaspoon vanilla extract 1 cup powdered sugar 1/2 cup milk 1 tub { 8 ounce } frozen non ~ dairy whipped topping, thawed Additional whipped topping or sweetened whipped cream Directions: Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup baking pieces for garnish. Coarsely chop remaining baking pieces; set aside. Combine peanut butter, cream cheese and vanilla in medium bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped baking pieces. Pour into crust. Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and baking pieces. Cover; freeze leftover pie. 8 to 10 servings. PEANUT BUTTER CRUMB CRUST: Heat oven to 350°. Stir together 1 & 1/2 cups { about 45 wafers } vanilla wafer crumbs and 1/2 cup powdered sugar. Place 1/4 cup Creamy or Crunchy Peanut Butter and 3 tablespoons butter or margarine in small microwave ~ safe bowl. Microwave on HIGH { 100% } for 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9 ~ inch pie plate. Bake 5 minutes. Cool completely. NOTE: 1  Packaged crumb crust { 9 ounce } may be used instead of PEANUT BUTTER CRUMB CRUST.

 

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