Katrina's Cookbook

Chocolate Peanut Butter Pie
(from Food Lion whipped topping container)

1 chocolate graham crust
1-1/2 pints vanilla ice cream
2 cups creamy peanut butter
1 jar ice cream fudge sauce
1 (8oz) container whipped topping, thawed

-Mix ice cream and peanut butter on low speed
-Pour into cookie pie crust
-Freeze for 3 hours

-Top with 1 jar of ice cream fudge topping
-Return to freezer

-Serve with whipped topping on top of each slice