What is Love? Plan Ahead Peanut Butter Pie

I remember once upon a time Cracker Barrel selling frozen peanut butter pie. Does anyone else remember this but me?!? It was delicious and was a rare treat that we were able to indulge in. I love peanut butter and I love chocolate and the combination of the two was a match made in heaven.
It is so stinkin' hot outside here, like it is everywhere else in the world. We have been spending our days at the pool and have been ending our nights with sweet frozen treats. I can't seem to keep enough popsicles on hand right now. When it is this stinkin' hot outside I love gobbling up snow cones and creamy frozen fudgesicles.
This past weekend we had some good friends over for dinner so I decided to create a cold dessert to end our meal. I recently purchased some chocolate cream cheese but have been stumped as to what to do with it. I thought about dipping strawberries on it or topping off a bagel with it but I have been too lazy to actually DO any of those things. So, I decided to combine it with a few other friends. And, they all became BFF's when they met. This frozen pie is lovely treat for a hot summer night but you need to prepare it early enough in the day to freeze up for the night. It is basically the love child of a reeses peanut butter cup and fudgesicle. I promise, this is one for the books!

Plan Ahead Peanut Butter Pie

Crust:
2 Cups crushed graham crackers (please, don't buy a pre made crust. This is SO worth the extra two seconds it takes to make one!)
6 Tbsp melted butter
1/4 cup sugar
1/2 tsp cinnamon

Combine all of the above in a bowl. Dump into a pie or tart pan and pat down on the bottom and up one inch of the sides. Bake at 350 for 10 minutes until set. Remove from the oven and cool.

Filling:
1 container of Philadelphia Chocolate Cream Cheese
1/4 cup, plus 1 Tbsp creamy peanut butter
1 can sweetened condensed milk
1 Large container cool whip
small handfull of mini chocolate chips

In the bowl of a stand up mixer (or you can use a hand mixer) beat the cream cheese and 1/4 cup peanut butter until combined. Pour in the milk and beat until combined. Gently fold in the cool whip and fold until combined. You want to keep as much air in the cool whip as you can. Spread the filling into the cooled crust  and sprinkle the chocolate chips on top. Take the 1 Tbsp of peanut butter and place it into a small ziplock baggie. Microwave the UNzipped bag for 20 seconds. The peanut butter will losen up. Squeeze the peanut butter into one corner of the bag and snip a tiny corner of the bag off with scissors. Pipe your peanut butter drizzle over the top of the pie. Place the pie into the freezer and freeze for at least 4 hours, up to overnight.
When ready to serve, remove from the oven about 5 minutes before serving to soften it up a wee bit. Slice into wedges and serve.

Enjoy Y'all!