1/3 cup butter, melted
Put all oreos into the food processor or blender and blend until consistently smooth like sand. Mix in melted butter until it looks like wet sand. Press into a 9" pie plate and make sure to press all the way to the top of the sides, don't skimp. Cover with plastic wrap or Wax paper for protection and chill in refrigerator for one hour.
Filling: *(Prepare once crust has chilled)
8 oz. cream cheese, softened to room temperature
1 c. creamy peanut butter, softened (microwave for 10-15 seconds)
1/2 c. brown sugar
1 tsp. vanilla extract
12 oz. Cool Whip
Beat cream cheese, peanut butter, vanilla, and brown sugar until smooth. Add in 8 oz. of Cool Whip and fold in until mixed well. Pour filling into crust and smooth top over. Cover with plastic wrap or wax paper and refrigerate for at least 3 hours before serving.
Optional: Place a large dollop (remaining 4 ounces) of Cool Whip just before serving.
Serves 8-10. Don't ask about calories.