1 Graham cracker pie shell
2 squares (1-oz each) semi-sweet baking chocolate
1 can (14-oz) sweetened condensed milk
1/4 cup creamy peanut butter
1 container (8-oz) frozen whipped topping, thawed
In a large microwave-safe bowl, melt the chocolate squares for 15 seconds. Stir chocolate to see if completely melted. If not, cook in 15 second intervals until completely melted. Remove from the microwave and add the sweetened condensed milk and the peanut butter to the chocolate, mixing well. Fold in the whipped topping until well blended. Spoon the mixture into the graham cracker crust.
Freeze for at least six hours. To serve, garnish with whipped cream, chocolate shavings, chopped peanuts, etc. Use your imagination to make this recipe your own.
Note: Store any leftovers in the freezer.