Throw Nutter Butter cookies into a food processor and pulse until fine crumbs. If you do not have access to a food processor place cookies into ziploc, remove all air and crush with rolling pin.
If using food processor pour melted butter into the crumbs and pulse until combined. If using ziploc, pour butter into bag after crumbles are completed and mix gently.
Press Nutter Butter crumbs into bottom and sides of 9-inch pie plate to create crust.
In a mixer beat cream cheese, peanut butter, sugar and vanilla with mixer until blended.
Gently fold in 1/2 the container of Cool Whip.
Spoon mixture into pie pan spreading evenly.
Place into the freezer for 4 hours or until firm.
Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining Cool Whip.