8 ounces cream cheese, softened at room temperature
3/4 cups powdered sugar
1/2 cup peanut butter
2 Tablespoons milk
1 cup of crumbled Girl Scout Peanut Butter Patties
2 cups heavy cream, whipped until thick
1 prepared 9-inch graham cracker pie crust
Using a mixer with a whip attachment, beat powdered sugar and cream cheese until smooth. Add the peanut butter, milk, and the chopped cookies to the cream cheese mixture and beat well. Fold 2 cups of chipped cream into the peanut butter mixture.
Pour the filling into the prepared crust.
Refrigerate the pie for at least 2 hours.
Slice pie into 8 pieces. Garnish each slice of pie with a dollop of
whipped cream topped with a whole peanut butter cookie