Peanut Butter and Chocolate Pie - Lightened Up!

My Aunt Judy brought this to New Year's dinner last night and everyone really enjoyed it. This is her lower fat version of a Kraft Recipe. It's very rich so don't take too big of a piece! The cooking time is actually mostly freezing time. For added crunch, prepare as directed using Crunchy Peanut Butter. Enjoy!

• Ready In: 4 hrs 15 mins
• Serves: 10-12

Ingredients

• 16  low fat  Oreo cookies, finely crushed
• 1⁄3 cup  finely chopped unsalted peanuts
• 1⁄4 cup butter, melted
• 1 (8 ounce) package  low fat brick cream cheese, softened
• 1  cup low-fat peanut butter, smooth
• 3⁄4 cup sugar
• 1  cup  thawed low fat Cool Whip Topping
• 1  square  baker's semi-sweet baking chocolate

Directions

1. Preheat oven to 350ºF. Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up the sides of 9-inch (23-cm) pie plate. Bake 10 min.; cool completely.
2. Beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Pour over crust; cover.
3. Freeze at least 3 hours or overnight. Remove pie from freezer 30 minute before serving. Melt chocolate as directed on package; drizzle over pie. Let stand at room temperature until pie is soft enough to cut into slices to serve. Store any leftover pie in freezer.