This rich and creamy summer classic is a great dessert choice for your next summer gathering. Frozen Peanut Butter Pie is a slice of heaven on a warm summer evening.
Place the cookies in the bowl of a food processor and pulse until finely ground. Add melted butter and pulse again until the mixture is completely combined. Transfer crust mixture to a 9" pie plate and press it firmly down and up the sides with your fingers. You can press the bottom of a clean glass or jar on the bottom of the crust to help compact it down if you'd like.
In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in 8 ounces of the whipped topping, reserving the remaining whipped topping for later. Spoon into the crust and smooth out with the back of a spoon or a butter knife. Transfer the pie to the freezer and freeze, uncovered, for at least 6 hours or overnight.
About 10 minutes before you are ready to serve, remove the pie from the freezer and let it sit out on the kitchen counter. Top with reserved whipped topping and garnish with chopped peanuts and crushed Oreos.
Prep time does not include the amount of time required to cool the crust or freeze the pie.