2 (3 oz.) cream cheese, softened
3/4 c. sifted confectioners' sugar
2 tbsp. milk
1/2 c. peanut butter (either creamy or chunky)
1 env. dessert topping mix or 2 c. Cool Whip
1 (8 inch) graham cracker crust
Coarsely chopped peanuts for topping

In a small bowl beat together cream cheese and peanut butter until light and fluffy. Add peanut butter and milk, beating until smooth and creamy. Prepare dessert topping mix according to package directions (or Cool Whip) and fold into peanut butter mixture. Pour into crust. Garnish with chopped peanuts. Chill for 5 hours. NOTE: freezes beautifully. Makes two, one or now and freeze one.

1/4 lb. butter
2 1/2 sq. unsweetened chocolate
1 c. brown sugar
1 c. white sugar
1/2 pt. heavy cream
1 tbsp. vanilla

Melt chocolate and butter. Add sugars. Blend until sugars are well mixed. Add cream and vanilla. Stir sauce until smooth, don't boil. Serve warm over pie (or ice cream).