Start by crushing one package of Nutter Butter cookies into fine crumbs in a food processor or a plastic bag.

Combine the crumbs with melted butter in a bowl and mix until well combined.

Press this mixture into the bottom and up the sides of a 9-inch pie dish to form your crust.

Place it in the refrigerator to set while preparing the filling.

In another bowl, using an electric mixer, blend together the peanut butter and powdered sugar until smooth.

In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.

Gently fold the whipped cream into the peanut butter mixture until fully incorporated. Be careful not to deflate the whipped cream.

Pour the filling into the chilled Nutter Butter crust, smoothing it out evenly.

Cover with plastic wrap and chill in the refrigerator for at least 3 hours or overnight.

When ready to serve, top with additional whipped cream and sprinkle crushed Nutter Butter cookies on top.

Slice, serve, and enjoy!