Mini Iceberg Peanut Butter Pies

1 Cup Peter Pan® Creamy Peanut Butter, divided
1 Pkg. (4 oz. each) mini graham cracker pie crusts (6 pie crusts per pkg.)
2 Cups vanilla ice cream, or your favorite ice cream flavor, slightly softened
Chocolate syrup, optional
Reddi-wip® Original

Directions
Spread about 2 tablespoons peanut butter evenly over each pie crust with the back of spoon.
Place 1 scoop (about 1/3 cup) ice cream over peanut butter in the middle of each crust. Place in freezer for 15 minutes, or until ice cream is firm.
Heat the remaining 1/4 cup peanut butter in microwave-safe container on high 30 seconds or until melted.
Drizzle peanut butter and chocolate syrup, if desired, over each pie. Top with Reddi-wip and serve immediately