Frozen Peanut Butter Brittle Pie

• 1/4 cup light corn syrup
• 3 tablespoons creamy peanut butter
• 2 cups chocolate low-fat ice cream or yogurt, softened
• 1 (6-ounce) package reduced-fat graham cracker crust
• 2 tablespoons crushed peanut brittle, divided
• 2 cups vanilla low-fat ice cream, softened
• 8 tablespoons frozen fat-free whipped topping, thawed
• 4 teaspoons crushed peanut brittle

1. Combine corn syrup and peanut butter in a small bowl.
2. Spoon chocolate ice cream into crust; place in freezer 30 minutes. Spread with half of peanut butter mixture, and sprinkle with 1 tablespoon peanut brittle.
3. Spread vanilla ice cream over peanut brittle; place in freezer 30 minutes. Spread with remaining peanut butter mixture, and sprinkle with 1 tablespoon peanut brittle. Freeze 3 hours or until firm.
4. Place pie in refrigerator 20 minutes before serving to soften. Dollop with whipped topping, and sprinkle with 4 teaspoons crushed peanut brittle.

light corn syrup, peanut butter, chocolate low, graham cracker crust, peanut brittle, vanilla low, peanut brittle

Taken from www.myrecipes.com/recipe/frozen-peanut-butter-brittle-pie (may not work)