(by Shirley McNevich)
1/2 gallon vanilla ice cream (softened)
1 - 8oz. jar Fluff marshmallow
1 - 18oz. jar Jif chunky peanut butter
1 ready-made graham cracker crust
1 - 8oz. Cool Whip (thawed)
1 jar fudge ice cream topping
In a large bowl add softened ice cream, marshmallow and peanut butter--stir until well mixed. Spread the mixture into the graham cracker crust--freeze for an hour. Remove from freezer--spread fudge topping over the top of the pie--freeze overnight. The next day spread the Cool Whip over the top before serving.