Easy Frozen Peanut Butter Chocolate Pie (Lower-Fat)

• 1 (9 inch) prepared chocolate crumb crusts (or use a graham cracker crust, the chocolate is better!)
• 2 (4 ounce) packages single serve prepared fat-free chocolate pudding
• 1/2 cup reduced-fat peanut butter (or use sugar-free peanut butter)
• 1 (8 ounce) container Cool Whip Lite, frozen whipped topping, thawed
• Magic Shell ice cream topping (use as much as desired)

1. In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
2. Using a spatula fold in the thawed Cool Whip topping until completely blended.
3. Transfer the mixture into the pie crust.
4. Freeze until completely firm (about 4 hours).
5. When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
6. Thaw slightly before serving to allow easier slicing.
7. Place any leftover pie in the freezer (don't worry you won't have any leftover!).

graham cracker crust, chocolate pudding, peanut butter, shell ice cream topping

Taken from www.food.com/recipe/easy-frozen-peanut-butter-chocolate-pie-lower-fat-229332 (may not work)