Helen Reese'S Peanut Butter Pie - cooking recipe

Ingredients

8-inch Chocolate Pie Crust (Johnson's)
8 oz. Cream Cheese, room temp.
8 Tbsp. Creamy Peanut Butter
1/4 c. Milk
Med. Size Cool Whip
Large Jar Chocolate Ice Cream Topping

Preparation

Blend by hand the cream cheese.
Add peanut butter and milk until smooth.
Fold in the Cool Whip.
Place in the cookie pie crust and freeze.
When firm, add a large jar of chocolate ice cream topping to cover the top of the pie.
Keep in the refrigerator until ready to cut.