2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1/2 c. peanut butter
1/2 c. apricot preserves
1/2 c. milk
9 oz. whipped topping

In a bowl, mix crumbs, sugar and butter. Reserve 1/2 cup crumbs for the top. Press remaining crumbs firmly into a 9" square pan. In a bowl mix peanut butter and preserves until well blended. Gradually stir in milk. Fold in whipped topping. Spread mixture into crumb lined pan. Sprinkle top with crumbs. Freeze until hard. Cut into squares to serve. Serve with additional whipped topping and a drizzle of fudge sauce.