Makes 7 to 8 servings
|1||can (14 ounces) sweetened condensed milk|
|1/4||cup creamy peanut butter|
|2||tablespoons unsweetened cocoa powder|
|1||container (8 ounces) nondairy frozen whipped topping, thawed|
|1||(6-ounce) chocolate cookie crumb crust|
- Beat condensed milk, peanut butter and cocoa in large bowl with electric mixer until smooth and well blended. Fold in whipped topping. Pour mixture into crust.
- Freeze at least 6 hours or overnight.
Check out more recipes for Pies & Tarts