1 (8 oz.) pkg. Philadelphia cream cheese
1 c. powdered sugar
3/4 c. crunchy peanut butter
1/2 c. milk
1 (9 oz.) Cool Whip
2 graham cracker or chocolate crust pie shells

Whip cream cheese until soft and fluffy. Beat in peanut butter. Add sugar and milk; slowly add frozen topping. Pour into crust. Sprinkle on top 1/4 cup crushed peanuts or nuts.

Place in freeze and freeze after covering with Handiwrap or plastic top on ready-made crusts. Will keep a long time.