1 quart of vanilla ice cream, softened
1 cup of frozen whipped topping, thawed
2/3 cups of crunchy peanut butter
1 graham cracker crust (9 ounce)
Hot fudge topping or chocolate sauce (optional, but makes it really good!)
Combine first 3 ingredients in a large bowl; stir until blended. Spoon into crust. Cover and freeze 4 hours or until firm. Let stand 5 minutes before serving. Drizzle with fudge topping, if desired. Makes 8 servings.
For a "healthier" version, I made it with fat free, sugar free vanilla frozen yogurt. I also used fat free cool whip. It was still very, very good!