1/2 gal. vanilla ice cream
1/2 c. peanut butter
1 tsp. vanilla
8 oz. Cool Whip

Soften ice cream and blend in peanut butter and vanilla. Blend in whipped topping. Pour into 9 x 13 inch graham cracker crust lined pan (1/2 recipe for 8 inch pie). Garnish with graham cracker crumbs and freeze for 4 hours.