- 16 peanut butter sandwich cookies, such as Nutter Butter, plus more for garnish
- 1 tablespoon peanut butter
- 1 pint vanilla ice cream, softened
- 1 pint strawberry sorbet, softened
- Whipped cream, for serving
Using food processor, pulse cookies with peanut butter until finely ground. Press into 9-inch pie dish. In bowl, stir ice cream; spread into crust. Freeze 5 minutes. Repeat with sorbet. Freeze 30 minutes. Serve with whipped cream and crushed cookies.