It's still summer!--Here's a cool and fast dessert.
Peanut Butter Ice Cream Pie
At one time, I had 3 teens at home. So there were always ice cream pies in my freezer for them---and their friends!
1 pail (5 qt.) vanilla ice cream, slightly softened
1 container (16 oz.) frozen whipped topping, thawed
2 c. chunky peanut butter
Combine ice cream, topping and peanut butter. Spoon into prepared pans (see crust recipe following) and freeze overnight. After frozen hard, cover well with plastic wrap and foil. Best if used in 1 month--but they probably won't last that long!
Graham Cracker Crust
1 sleeve (1/3 of a box) of graham crackers, crushed
2 T. melted butter
2 T. sugar
Combine crust ingredients and pat on bottom and sides of 4 or 5 buttered 9" pie pans.