Peanut Butter Ice Cream Pie - cooking recipe

Ingredients

2 chocolate cookie pie crust (I use Keebler brand)
1/2 gallon vanilla ice cream, softened
1 (18 ounce) jar creamy peanut butter (or 2 Cups)
1 (8 ounce) container Cool Whip
8 reeces peanut butter cups, chopped

Preparation

Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
Stir in the Cool Whip until well blended.
Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
Take out about 10 minutes before serving for easier slicing. Enjoy!