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I doctored a recipe I found in the newspaper and found this to be absolutely delicious.  Great for summer weather. The following is how I made it. Please don't ask me if substitutes work. I wouldn't know. This pie is so easy, a child can make it, and the prep is really fast. It's the chilling time that takes long

Makes one 9 inch pie for 8 servings (over 450 calories each serving!)

Reduce your favorite vanilla cookies (or chocolate) to crumbs. You should end up with one cup or alittle more crumbs. I used Mi-Del animal crackers in my coffee grinder.
Add 5 tablespoons butter that has been left out to soften a bit.
Work together, then press into a 9 inch pan. My crumbs covered the bottom and alittle way up the sides, but if you want more of a crust, use more crumbs and alittle more butter. Put crust in frig to chill for about an hour.

In a large mixing bowl, combine 
3 to 5 heaping tablespoons of creamy peanut butter, 
8 ounces of cream cheese (also allow to sit out of frig to soften), 
1/2 teaspoon of vanilla extract, 
12 ounces of Cool Whip...
and sugar....recipe calls for one and a half cups of 10x confectioners' sugar. I found this too much. Next time, I'll cut out 1/4 cup and see if that's better.

Whip together until thoroughly mixed. Pour into pie shell. Gently even out the top with a spatula. I took a vegetable peeler and a block of baking chocolate and shredded a light coating of chocolate flakes over the top.

Chill for at least 2 hours before serving or put in freezer. It's great straight out of the freezer if you just let it sit for a few minutes so you can cut through the crust. And it seemed to get more delicious each day. (Once defrosted, keep in the frig.)

Lin

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