4 whole chocolate graham cracker sheets

4 teaspoons reduced-fat peanut butter

1 cup frozen fat-free whipped topping, thawed

Break each graham cracker in half (so each half is 1 square).
Spread 1 teaspoon peanut butter evenly over the inside of each of 4 halves.
Spread 2 tablespoons whipped topping each evenly among the insides of the 4 remaining halves. Sandwich the crackers together to form 4 sandwiches, each with a layer of peanut butter and a layer of whipped topping. Transfer to an airtight plastic container and place in the freezer. Freeze for about 2 hours or up to 1 month. Serve frozen.