Chocolate-Peanut Butter Ice Cream Pie - cooking recipe

Ingredients

2 pt. chocolate ice cream (slightly soft)
1 (6 oz.) pkg. ready-to-use chocolate pie crust
22 (1-inch) chocolate peanut butter cups, chopped
1 c. whipped topping

Preparation

Spread 1 pint of ice cream on bottom of pie crust.
Arrange 2/3 of chopped candies over ice cream, cover and freeze 1 hour. Spread remaining pint of ice cream over candies.
Cover and freeze 1 hour.
Decorate top of pie with whipped topping and remaining candy.
Freeze uncovered about 2 hours or until firm.
Let stand at room temperature about 10 minutes before cutting.
Cover and freeze remaining pie.