1 chocolate graham cracker crust
1 1/2 pt. vanilla ice cream (soft)
2 c. creamy peanut butter
1 jar fudge ice cream 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 fudge topping. Return to freezer. Serve with whipped topping on top of each slice.