PREPARE Peanut Butter Crumb Crust.

PEANUT BUTTER CRUMB CRUST:

Heat oven to 350° F. Stir together 1-1/2 cups (about 45 wafers) vanilla wafer crumbs and 1/2 cup powdered sugar. Place 1/4 cup Creamy or Crunchy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at HIGH - (100%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely.

SET aside 1/3 cup baking pieces for garnish.

COARSELY chop remaining baking pieces; set aside.

COMBINE peanut butter, cream cheese and vanilla in medium bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped baking pieces. Pour into crust.

COVER; freeze several hours or until firm. Soften slightly before serving. GARNISH each slice with whipped topping and baking pieces.

COVER; freeze leftover pie.

TIP: *Additional Whipped Topping may be used for individuals that prefer more on top of pie.

TIP: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of Peanut Butter Crumb Crust.