Crust

Preheat oven to 350F. Spray a pie plate with non-stick cooking spray and set aside.

Pulse Nilla Wafers in a food processor until it fine.

Add crumbs to a medium bowl and combine with butter and sugar.

Bake the pie crust for 10 minutes or until the edges begin to turn golden brown. Let the crust cool completely before filling.

Filling

In a medium bowl beat the cream cheese and the peanut butter until well blended and smooth. Add the powdered sugar and beat until well blended. Gently fold in 1½ cups of the whipped topping just until combined.

Pour into the crust and spread evenly. Spread the remaining whipped topping over the top. Sprinkle with the peanut butter crumbs.

Chill for a minimum of 4 hours or overnight.

Topping

Use remaining whipped topping, about 1½ cups, to spread over the top of the pie. I usually leave a small border of peanut butter filling visible.

Sprinkle the roughly crushed Nilla Wafers in the middle of the pie to give an impression of a nest. Add chocolate egg candies on top.