Ingredients
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1 graham cracker crust
1/2 c. Skippy chunky peanut butter
1/2 c. Hershey's chocolate syrup
1/2 c. milk
8 to 12 oz. thawed Cool Whip
Preparation
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Combine chunky peanut butter, chocolate syrup and milk in a bowl.
Fold in Cool Whip.
Pour into graham cracker crust and freeze.
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