Makes 4 mini pies Prep time 15 minutes, Total time 30 minutes Ingredients 6 Otis Spunkmeyer Double Chocolate Cookies 1/4 tsp. salt 2 tbl. melted butter 3/4 c. creamy peanut butter 8oz. package cream cheese, softened 1/2 c. powdered sugar 2 c. whipped cream (one for filling, one to top) 1/4 c. semi sweet chocolate shavings Method ~ Pre-heat oven to 350 degrees. ~ Crumble double chocolate cookies into a food processor and process until ground into a fine crumb. Some of the chocolate chips will not grind down, that is ok. ~ In a bowl, mix together cookie crumbs, melted butter and salt until combined. ~ Divide cookie mixture into fourths and distribute amongst mini pie/tart pans. ~ Press cookie crust into pan evenly pushing up the sides of the pan forming a bowl. ~ Bake for 7-10 minutes and remove from oven and allow to cool completely. ~ Make whipped cream. Using a hand blender, beat 1 cup of whipped cream in a bowl until stiff peaks are formed, about 2-5 minutes. ~ Using a hand blender or mixer, beat together the peanut butter and cream cheese until smooth. ~ Using a rubber spatula, fold in 1 cup of whipped cream until incorporated. ~ Add in the powdered sugar and beat until combined and smooth. ~ Pour the filling into the cooled crust. Level tops with a knife or off-set spatula. ~ Top with additional whipped cream and chocolate shavings. ~ Chill for at least an hour before serving. Double Chocolate Cookie Mini Peanut Butter Pies

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Makes 4 mini piesPrep time 15 minutes, Total time 30 minutes

Ingredients6 Otis Spunkmeyer Double Chocolate Cookies

1⁄4 tsp. salt2 tbl. melted butter3/4 c. creamy peanut butter8oz. package cream cheese, softened1/2 c. powdered sugar2 c. whipped cream (one for filling, one to top)1⁄4 c. semi sweet chocolate shavings

Method~ Pre-heat oven to 350 degrees.

~ Crumble double chocolate cookies into a food processor and process until ground into a fine crumb. Some of the chocolate chips will not grind down, that is ok.

~ In a bowl, mix together cookie crumbs, melted butter and salt until combined.

~ Divide cookie mixture into fourths and distribute amongst mini pie/tart pans.

~ Press cookie crust into pan evenly pushing up the sides of the pan forming a bowl.

~ Bake for 7-10 minutes and remove from oven and allow to cool completely.

~ Make whipped cream. Using a hand blender, beat 1 cup of whipped cream in a bowl until stiff peaks are formed, about 2-5 minutes.

~ Using a hand blender or mixer, beat together the peanut butter and cream cheese until smooth.

~ Using a rubber spatula, fold in 1 cup of whipped cream until incorporated.

~ Add in the powdered sugar and beat until combined and smooth.

~ Pour the filling into the cooled crust. Level tops with a knife or off-set spatula.

~ Top with additional whipped cream and chocolate shavings.

~ Chill for at least an hour before serving.

Double Chocolate Cookie Mini Peanut Butter Pies