1 (8 to 9 inch) graham cracker crust
1 (8 oz.) pkg. cream cheese, room temperature
3/4 c. peanut butter (smooth or chunky)
1 (8 oz.) container Cool Whip
1/2 c. sugar

TOPPING FOR GARNISH (optional) :
1/2 c. whipped cream (or Cool Whip)
3 tbsp. chocolate sauce

Mix sugar, cream cheese, and peanut butter until well blended. Fold in Cool Whip. Pour into pie shell. Garnish with dollops of whipped cream and drizzle chocolate sauce over top. Refrigerate at least 2 hours or may be frozen.