Preheat oven to 350°. Coat a pie pan with non-stick spray and set aside.
Pulse cookies in a food processor (other options include using a blender or crushing cookies in a plastic bag). Pour melted butter into the cookies crumbs and stir.
Press cookies evenly into the bottom and up the sides of the pie plate. Bake for 7-10 minutes. Set on a wire rack to cool completely.
Filling:
With an electric mixer, beat the peanut butter and cream cheese until smooth (this mixture will be thick). Add in the powdered sugar and mix, followed by the cool whip.
When your crust is completely cooled, add some chopped Reese’s (or another topping) to the bottom. Then fill it with the peanut butter mixture, and then finish with more toppings on the top.
Chill in the fridge for at least 2 hours before serving. It can be served right out of the fridge or out of the freezer for a more ice cream-like texture!
