1 graham cracker crust (or ingredients for homemade graham crust)
8 full size Snickers candy bars
1/2 cup creamy peanut butter
1/4 cup heavy cream
12 oz Cool Whip, divided
Directions
In a small saucepan, melt 6 Snickers bars with peanut butter and heavy cream on low heat. Remove from heat and cool to room temperature (about 20 minutes).
Fold in 8oz Cool Whip to cooled chocolate mixture. Pour into a graham cracker crust (8inch pie plate). Cover and freeze for 3-4 hours.
Chop remaining 2 Snickers bars. To serve, top pie with remaining 4oz Cool Whip and add chopped Snickers to garnish. Slice and enjoy!
