Nutter Butter Frozen Peanut Butter Pie

Crust:
24 Nutter Butter sandwich cookies
5 Tbsp. butter, melted

Filling:
1 pkg. (8 oz) cream cheese, softened
1 c. creamy peanut butter
3/4 c. sugar
1 Tbsp. vanilla
1 tub (8 oz) Cool Whip whipped topping, thawed, divided

*Crush cookies in zipper plastic bag with rolling pin. Mix cookie crumbs & butter. Press onto bottom and sides of 9" pie plate.
*Mix cream cheese, peanut butter, sugar & vanilla on med. speed until well blended. Gently stir in 1 1/2 c. whipped topping. Spoon into crust.
*Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additional cookies.
*For an extra treat, just before serving drizzle chocolate-flavored syrup on plates.