1 1/2 cups chocolate sandwich cookie crumbs
   (about 15 cookies)
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
1 cup heavy whipping cream, whipped
1 package (6 ounces) peanut butter cups, chilled
   and coarsely chopped (divided)

In medium bowl, combine cookie crumbs and butter. Press into bottom and up sides of 9-inch pie plate that has been coated with no-stick cooking spray. Bake in 350°F. oven for 10 minutes; cool. In large mixer bowl, beat cream cheese, powdered sugar,
and peanut butter at medium speed until light and creamy. Fold in whipped cream. Add half of the chopped candies and fold until combined. Spread
into pie crust. Top with remaining chopped candies. Refrigerate for at least 3 hours before serving.

Per Serving (1/8 recipe):
Calories 622; Fat 44 g; Cholesterol 82 mg;
Sodium 452 mg; Carbohydrate 51 g;
Fiber 2 g; Protein 11 g