2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. peanut butter
1/2 c. milk
1/3 c. melted butter (or butter)
1/2 c. apricot preserves
1 (8 oz.) Cool Whip, thawed

Combine crumbs, sugar and melted butter (or butter). Set aside 1/3 cup for topping. Press remainder of crumb mixture firmly in bottom of 9 inch square pan. Mix together in bowl the apricot preserves and peanut butter. Gradually stir in milk. Fold in Cool Whip. Top with reserved crumb mixture.

Freeze until firm. Remove from freezer a few minutes before serving and cut in squares. Good with a little chocolate syrup on each square and a dollop of Cool Whip may be added as garnish - if desired.