Directions

• Make the Oreo crust: Crush the Oreos using a food processor or you can place the Oreos in a large ziplock bag and bag them with a rolling pin. Once all of the Oreos are crushed mix the melted butter in with them.
• Press the Oreos on the bottom and the edges of a 9-inch pie pan.
• Filling: to a medium sized bowl add the peanut butter and cream cheese beat together until well combined. Beat in the cool whip until well combined. Spread this mixture over the Oreo curst. Set in the fridge while you work on the chocolate topping.
• To a microwave safe bowl add the chocolate chips and whipping cream. Place in the microwave for 30 seconds at a time stirring after every 30 seconds until it’s completely melty. Pour over the top of the pie. Refrigerate for at least two hours. Enjoy! (and store in the fridge)