1. Crust: Crush cookies in a food processor. Mix with melted butter and press into a 9-inch pie pan. Freeze to set.
2. Filling: Beat cream cheese, sugar, and 1 cup marshmallow fluff until smooth. Fold in 4 ounces Cool Whip and pour into crust. Chill for 30 minutes.
3. Spread remaining marshmallow fluff mixed with Cool Whip over the filling. Cover and refrigerate for at least 6 hours.
4. Serving: Top with mini marshmallows. Microwave remaining peanut butter for 30 seconds, drizzle over marshmallows, and sprinkle crumbled cookies on top. Serve chilled!

PREP TIME & NUTRITION:
Prep Time: 25 minutes, Chill Time: 6 hours 30 minutes, Servings: 10, Calories: 680, Net Carbs: 69g, Fats: 43g, Protein: 13g