No Bake Peanut Butter Iceberg Pie

NEED:

2 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
1-1/4 cups Peter Pan Creamy Peanut Butter, divided
1 chocolate or graham crumb pie crust (9-inch)
3 cups vanilla ice cream, softened
Whipped Light Cream , Reddi Whip, Cool Whip or whatever whipped topping you like.

Whisk together cocoa mix and water until blended; set aside.

Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH for 30 seconds or until liquid. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set.

Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture.

Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with whipped topping. Store leftovers in freezer.

ENJOY!