Ingredients:
PEANUT BUTTER CRUMB CRUST  { recipe follows }
1 ~ 1/3 cups { 8 ~ ounce package } Peanut Butter Filled Baking Pieces, divided
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 at HIGH { 100% } 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 extra serving ~ size packaged crumb crust { 9 ounce } may be used instead of PEANUT BUTTER CRUMB CRUST.