1 tsp pure mint extract (more or less depending on your taste)
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Let's Make It
Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie pan. Refrigerate to firm.
Heat chips and 1/2 cup heavy cream just to a simmer. Let stand 1 minute. Stir until smooth. Cool to room temp.
Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy. Beat remaining cream until soft peaks form. Fold 1/2 into cream cheese mixture and 1/2 into chocolate/peanut butter mix. Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate mixture.
Place pie in freezer for 8 to 10 minutes. Spread with rest of cream cheese mixture. Add rest of chocolate mixture. Refrigerate for about 3 to 4 hours to set, overnight for maximum enjoyment.