1 graham cracker crust
1/2 gallon vanilla ice cream
1 to 1 1/2 c. Cool Whip
1 to 1 1/2 c. plain peanut butter

Soften ice cream. Mix in Cool Whip and peanut butter. (I use a pastry blender to mix.) Pour into shell. Put in freezer for at least 30 minutes. Take out of freezer 5 minutes before serving so you can cut it.