Peanut Butter Ice Cream Pie

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Peanut Butter Ice Cream Pie (Individual size)

1 mini graham cracker crust
1/2 cup fat free cool whip
2 Tbsp PB2
7 grams chocolate chips

Mix 1/2 cup of fat free cool whip (keep out 1 Tbsp for topping) plus PB2

Spoon into graham cracker crust

Top with your remaining cool whip

In a separate bowl mix 1 Tbsp PB2 with a bit of water (for topping)

Drizzle PB2 on top of cool whip and add chocolate chips

Place in freezer for 1-2 hours