Crush the cookies in a food processor or blender. In a large bowl, mix the processed cookies with melted butter until well combined.

Press the cookie mixture into the bottom and up the sides of a 9-inch deep dish pie pan. Place the pan in the freezer to set while you prepare the filling.

Filling:

In a large bowl, beat cream cheese, granulated sugar, and 1 cup of marshmallow fluff. Add 1 cup of creamy peanut butter and mix until smooth.

In a separate bowl, fold powdered sugar into 4 ounces of Cool Whip. Gently fold this mixture into the peanut butter mixture.

Transfer the filling to the chilled pie crust, smooth the surface, cover with plastic wrap, and refrigerate for 30 minutes.

Fold the remaining 1 cup of marshmallow fluff into the remaining Cool Whip. Spread this marshmallow cream mixture over the chilled filling.

Cover the pie tightly with plastic wrap and refrigerate for at least 6 hours or overnight.

Serving:

Sprinkle mini marshmallows on top of the pie.

Microwave the remaining 1/2 cup of peanut butter for 30 seconds until pourable. Drizzle over the marshmallows after cooling slightly.

Scatter the crumbled Nutter Butters over the top. Refrigerate until ready to serve or serve immediately.