8ounce (226 g)frozen non dairy whipped topping, such as Cool Whip, thawed(freshly whipped cream in equal amounts can be substituted)
Make the Crust
Preheat the oven to 350° F.
In a food processor, pulse chocolate sandwich cookies into crumbs (or place in ziptop bag and crush with rolling pin). Drizzle in melted butter and pulse to combine (or dump cookie crumbs into a large bowl and toss with melted butter).
Press crust into bottom and up sides of a pie pan (8 or 9-inch). Bake for 5-7 minutes, or until the crust is just set. Allow to cool completely before making the filling.
Make the Filling
In a large bowl, combine the peanut butter and softened cream cheese and beat until smooth (I use the whisk attachment and my stand mixer). Add the powdered sugar and vanilla extract and whisk until smooth. Stop mixer and scrape down the sides and bottom of the bowl. Add the Cool Whip and mix until smooth and fluffy.
Pour filling into cooled chocolate crumb crust and spread to smooth. Refrigerate for at least one hour before serving.