Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix 22 crushed oreo cookies and butter in medium bowl for crust. press firmly on bottom and sides of 9-inch pie plate. to toast peanuts, spread them in a single layer in a baking sheet. bake at 350° for 5-10 minutes or until light golden, stirring once or twice. beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. add peanut butter and milk; beat 2 minutes more or until smooth. fold in whipped topping and 1 3/4 cups chopped cookies. spread into pie crust. sprinkle with remaining chopped cookies and peanuts. refrigerate for 4-6 hours or overnight.

Target recipe: using an electric mixer, blend the softened cream cheese and powdered sugar until smooth. add the peanut butter, milk and vanilla, beat until smooth. fold in the whipped topping to the peanut butter mixture - add enough to fill the 9" pie crust to the top with the filling mixture. freeze (remove 15 minutes before serving). leftovers can be refrozen.