1/2 c. chocolate syrup
1/2 c. creamy peanut butter
1/2 c. milk
1 (9 oz.) container thawed Cool Whip
1 (9") graham cracker pie crust

Blend syrup, peanut butter and milk. Fold in whipped topping. Pour into pie crust. Wrap in foil and freeze. Take out of freezer 30 minutes before serving and put in refrigerator. Makes 8 servings.