1 chocolate graham crust
1 1/2 pt. vanilla ice cream (soft)
2 c. creamy peanut butter
1 jar ice cream fudge topping
8 oz. whipped topping, thawed

Mix ice cream and peanut butter on low speed. Pour into cookie pie crust. Freeze 3 hours. Top with 1 jar of ice cream fudge topping. Return to freezer. Serve with whipped topping on top of each slice.