(by Linda Thorburn)
8 oz. cream cheese, at room temperature (you can use low-fat to save some calories)
1/2 c. creamy peanut butter
1/2 c. confectioners' sugar
16 oz. frozen whipped topping, thawed
9-in. graham cracker crust (make it yourself or pre-made)
optional: chocolate syrup
Mix cream cheese, confectioners' sugar, and peanut butter together until smooth.
Fold in whipped topping.
Spoon mixture into graham cracker crust.
Freeze for 2 - 3 hours, and serve frozen.
Drizzle with chocolate syrup if desired.
(Read A Real Mother, the story that accompanies this recipe.)