Recipes

1. Lightly spray a pie plate with nonstick spray.
2. In a food processor, pulse cookies into fine crumbs, about 1 minute. Add the melted butter and pulse until combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350°F.
3. Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.
4. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Add the vanilla, salt, and mix. Scrape down the sides of the bowl, then add the confectioners’ sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.
5. Fold (do not mix) whipped topping a little at a time to incorporate some air into the pie filling. 
6. Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes or overnight.
7. Right before serving, drop a big dollop of whipped topping on top of the pie and garnish with cookie crumbs. Keep refrigerated.

Notes: I like using extra creamy whipped topping made with real cream. If you prefer you can make your own whipped topping with 2 cups of heavy whipping cream. Increase the mixer speed to medium and gradually add the cream to the cookie butter and cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.