1 cup creamy peanut butter
8 ounces light frozen whipped topping, thawed
1 3/4 quarts light vanilla ice cream, softened
2 9-inch prepared graham cracker pie crusts
1 Hershey’s Special Dark chocolate bar
1/2 cup honey roasted peanuts, chopped
Put peanut butter in a mixing bowl. With the mixer running, add whipped topping and ice cream and mix thoroughly. Spread the batter in the pie crusts and place in freezer for 15-20 minutes.
Shave the chocolate bar using a chef’s knife or vegetable peeler. Remove pies from freezer and top with shaved chocolate and chopped peanuts. Return to freezer until completely frozen. To serve, slice and top with whipped cream.