Preheat oven to 350 degrees F.

Add the Oreos into a food processor and blend until you have fine crumbs. If you don’t have a food processor, put them in a ziplock bag and crush them with a rolling pin.

In a large bowl, combine the Oreo crumbs with the melted butter. Mix until the crumbs are well-coated and resemble wet sand.

Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to really pack it down. Pop it in the oven for 6-8 minutes to bake.

In a large mixing bowl, beat the peanut butter and softened cream cheese together with a hand held mixer until smooth and creamy.

Gradually add the powdered sugar and beat until fully incorporated. Your mixture should be thick and smooth.

Gently fold in the Cool Whip until the filling is light and fluffy. Make sure everything is well mixed, but don’t overdo it.

Pour the peanut butter mixture into the cooled oreo crust. Spread it out evenly with a spatula.

Pop the pie in the fridge overnight or at least 3 hours until it’s set. If you’re in a hurry, you can put it in the freezer for about 1 hour.

Before serving, you can add some whipped cream on top or drizzle it with melted chocolate or extra peanut butter. Maybe even sprinkle some chopped peanuts, Reese's pieces peanut butter cups, or butterscotch chips for a bit of crunch.

Use a sharp knife to cut nice, clean slices. Serve chilled and watch everyone’s faces light up!

Pro tip: Serve frozen for a more dense and creamy consistency (my preference). Similar to a Dairy Queen Treatzza Pizza.