Use your extra box of Do-Si-Dos for this peanut butter tart. Crush the peanut butter sandwich cookies for a quick and easy cookie crust for your smooth and creamy peanut butter filling.
Preheat the oven to 350 degrees F.
Combine the cookie crumbs, melted butter, and sugar in a bowl. Mix to combine. Then, press the cookie mixture evenly into a 9-inch pie pan.
Bake until firm, about 5 minutes. Set aside while you make the filling.
Combine the cream cheese, ¾ cup confectioners’ sugar, and creamy peanut butter in a bowl. Beat with a hand mixer until light and fluffy, about 5 minutes. Whip the cream with the remaining confectioners’ sugar and vanilla extract to stiff peaks. Fold the whipped cream into the peanut butter and cream cheese mixture. Spread evenly in the cooled pie shell, and freeze for at least 4 hours. Drizzle chocolate fudge sauce over the pie before slicing and serving.