Categories: Chocolate, Pies 
      Yield: 4 servings 
  
      5 ea Snicker bars, king size 
  1 1/2 T  Half & half 
    1/2 c  Peanut butter 
      4 c  Cool whip 
      1 ea Graham cracker crust, deep 
      1 x  - dish or Chocolate crust 
  
  In double boiler, melt together snicker bars, peanut butter and half & 
  half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours 
  before serving. Top with cool whip and chocolate syrup. Liz Jones