Ingredients
1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)3 tablespoons butter, melted1/3 cup hot fudge ice cream topping1 package (8 ounces) cream cheese, softened1 cup creamy peanut butter1 teaspoon maple flavoring1-1/4 cups confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed1 cup heavy whipping cream2 tablespoons maple syrup1/4 cup chocolate-covered peanuts, coarsely chopped
Preparation
In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes.
In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners’ sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.
In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts.
