8 ounces (226g) cream cheese, softened to room temperature
1 cup (120g) powdered sugar
1 and 1/2 cups (360ml) whipped topping, thawed
1 cup (150g) chopped peanut butter cups
For the Topping:
Additional whipped topping
4–5 peanut butter cups, halved
2–3 tablespoons caramel sauce
Instructions
Make the Crust: Combine chocolate cookie crumbs and melted butter in a bowl. Mix until evenly moistened. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Refrigerate while preparing filling.
Prepare the Filling: Beat softened cream cheese in a large bowl with an electric mixer until smooth, about 1-2 minutes. Add peanut butter and beat until well combined and creamy.
Add Sugar: Gradually add powdered sugar, mixing on low speed first, then increase to medium-high. Beat until light and fluffy, about 2 minutes.
Fold in Whipped Topping: Gently fold thawed whipped topping into the peanut butter mixture using a rubber spatula until combined. Fold in chopped peanut butter cups.
Assemble: Spoon filling into prepared crust. Smooth the top with a spatula.
Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
Garnish and Serve: Before serving, top with additional whipped topping, peanut butter cup pieces, and drizzle with caramel sauce. Slice and enjoy cold.