PREPARATION:
- 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.
INGREDIENTS
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
dessert introduction
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