Recipe(tried): Peanut Butter Pie (makes 2 pies, using ice cream, freeze ahead)

PEANUT BUTTER PIE
(See notes at bottom to make diabetic friendly version)

1 (12 oz.) jar crunchy peanut butter
1 (8 oz.) container frozen whipped topping, thawed*
1 quart vanilla ice cream, softened**
2 (9-inch) chocolate crumb crusts

Combine peanut butter, whipped topping and ice cream. Stir until blended. Spoon into crumb crusts. Freeze at least 8 hours.

Garnish tops of pies with dollops of additional whipped topping, crushed chocolate cookies, or drizzle with chocolate syrup***.

*Use Sugar Free Cool Whip
**Use No Sugar Added Vanilla Ice Cream
***Garnish pies with dollops of extra whipped topping and drizzle with sugar free chocolate syrup.

Makes 2 (9-inch) pies