Ingredients

1 6.75 oz. box Annie’s gluten free vanilla & chocolate bunny cookies ground in food processor (approx. 1.5 cups crumbs)

1/4 cup (1/2 stick) butter, melted

8-ounce package Neufchatel cream cheese, softened

1/2 cup peanut butter

1/2 14-ounce condensed milk (about 1/2 cup)

whipped cream for garnish

Semisweet chocolate shavings, for garnish

Preparation

  1. Heat oven to 350 °F. Place cookie crumbs in a medium bowl. Pour melted butter over crumbs and stir to combine. Press mixture onto bottom and up sides of glass pie dish.
  2. Bake until golden brown, 10 to 15 minutes. Remove and cool completely.
  3. cream the cream cheese, peanut butter, and condensed milk until light and smooth. Spoon mixture into cooled pie shell. Decorate pie with whipped cream and chocolate shavings. Refrigerate 4 hours or until firmly set.