1. Heat oven to 350°F. Combine pretzels, margarine and sucralose in medium bowl; press mixture onto bottom and up side of 9-inch pie plate. Bake 30 minutes or until firm. Cool completely on wire rack.
2. Remove wrappers from peanut butter cups; cut into small pieces. Stir peanut butter cup pieces into softened ice cream. Gently spread ice cream mixture in prepared crust. Cover; freeze 4 to 6 hours or overnight.
3. To serve: Allow pie to soften slightly; cut into slices. Drizzle each slice with about 2 teaspoons PEANUT BUTTER CREAM SAUCE, if desired. 12 servings.
*Such as Splenda, an artificial sweetener
PEANUT BUTTER CREAM SAUCE: Unwrap and chop 12 HERSHEY'S Sugar Free Peanut Butter Cups Miniatures; place in medium microwave-safe bowl. Stir in 1/3 cup light cream. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until peanut butter cups are melted and mixture is smooth when stirred (some peanut pieces may remain). Stir in 1 teaspoon vanilla extract. Cool slightly. About 2/3 cup sauce.