Accompanied Kathleen Brotherton column, published 8-30-2012
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
1/2 cup chunky peanut butter
1 package cream cheese (8-ounce package), softened
1 cup powdered sugar
1 teaspoon vanilla
1 carton frozen whipped topping (8-ounce carton), thawed
3/4 cup miniature semisweet chocolate chips (divided)
Combine wafer crumbs and butter. Press into the bottom and up the sides of a 9-inch pie plate. Bake at 350 degrees for 10 minutes. Cool.
Meanwhile, in a large mixing bowl, cream peanut butter, cream cheese and sugar. Add vanilla.
By hand, fold in whipped topping and 1/2 cup chocolate chips. Pile into cooled crust; chill for several hours. Sprinkle remaining chocolate chips on top. Store in refrigerator.
Serves 8.
