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`It's real easy,' says Sherri Newberry of this dessert. `Most everything I cook is quick and simple.' She got the recipe from her mother-in-law. 1/2 gallon vanilla ice cream 1 12-oz. jar of crunchy peanut butter 1 8-oz. container of Cool Whip 2 graham-cracker crumb pie shells In a large mixing bowl, combine softened ice cream with peanut butter. Stir in Cool Whip. Pour into pie shells and freeze. To serve, let stand at room temperature a few minutes before cutting.


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