1 chocolate graham cracker crust
1 1/2 pt. vanilla ice cream
2 c. creamy peanut butter
1 (18 oz.) jar fudge ice cream topping
1 (8 oz.) container Cool Whip, thawed

Mix ice cream and peanut butter together on low speed for 1 minute. Pour into crust. Freeze until firm, about 3 hours. Warm the ice cream topping slightly and spoon over the pie. Return to the freezer. Serve with Cool Whip on each slice. Return any leftovers to the freezer.