1-1/2 cups crushed cream-filled maple sandwich cookies
3 TBSP butter, melted
⅓ cup hot fudge ice cream topping
1 pkg (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 tsp. maple flavoring
1-1/4 cups confectioners sugar
1 carton (8 oz) frozen whipped topping, thawed
1 cup heavy whipping cream
2 TBSP maple syrup
¼ cup chocolate covered peanuts, coarsely chopped (optional)
Directions
In small bowl, mix crushed cookies and butter. Press into the bottom and sides of an ungreased 9-inch pie plate. Freeze for five minutes.
In a microwave, warm fudge 5-10 seconds or until spreadable. Spread over the bottom and sides of the crust. Place back into the freezer for the chocolate to set.
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 the pie, top with peanuts.
Recipe by Down Home Traveler at https://downhometraveler.com/2015/01/12/maple-peanut-butter-pie/