1/3 C Peanut Butter
1 regular sized container of Fat Free Cool Whip
Graham Cracker Pie Crust
Directions
Combine peanut butter and 1/2 of the Cool Whip together till creamy and smooth. Fold in the rest of the Cool Whip. Then pour entire mixture into a graham cracker crust. Freeze for at least 2 hours.
Mix 3 cups limeade, 3 tablespoons tequila and 3 tablespoons Grand Marnier. Pour into ice pop molds. Freeze for 4 to 5 hours. Dip the edges in kosher salt to serve.