oven to 350° F. Grease 9-inch pie plate.PRESS 20 squares
of cookie dough onto bottom and up side of prepared pie plate.BAKE
for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.SPREAD 1/4 cup
peanut butter over crust. Mix ice cream, remaining 1/4 cup
peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight.BAKE remaining
cookie dough according to package directions. Cool completely on wire rack; crumble cookies.THAW
pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.