** This pie needs time to freeze, it's good unfrozen as well but not very sturdy.

Preheat your oven to 350 degrees. Take a pie dish and coat it with cooking spray, set aside.

Take your Blendtec Twister jar or a Ziplock and rolling pin and crush your cookies and chocolate chips until they are crumbs. Take a medium bowl and melt your vegan butter then add the 2 TB plant milk. Add the crushed cookies/chocolate chips to the melted butter/plant milk combo. Stir, then press into the bottom of the pie pan evenly. Bake this for 9 minutes. Remove and let cool.

Now make your chocolate pudding mixture. Take a medium saucepan. Mix the sugar, cocoa powder, salt, and cornstarch. Use a whisk and whisk it until combined. Then add half of the plant milk, stir until smooth, then add the rest of the plant milk and your peanut butter. Cook on medium heat, you want it to simmer, stirring constantly for about 8 minutes until thickened. It will thicken up a lot off the heat, you basically want it to coat the spoon well. Now remove from heat and add your chocolate, and vanilla extract, stir.

Let this cool to room temperature. Then add half of the container of whip topping and stir until combined. Now add this mixture to the cookie crust and place it in the freezer. When ready to serve let this sit for 10-20 minutes so you're able to cut. Add a dollop of whip topping and cut up vegan peanut butter cups to the top.