1 chocolate crumb crust
4 oz. cream cheese, room temperature
1 c. sugar
1 c. creamy peanut butter
1/2 c. milk
1 pkg. Dream Whip (whipped according to package)
Chocolate syrup or chopped nuts (optional)

With electric beater, beat cream cheese, sugar, and peanut butter until light and fluffy. Slowly blend in milk. Fold in whipped Dream Whip. Pour into crust. Freeze at least 2 hours. Put a cover over it after it is firm. Let stand at room temperature a few minutes before cutting. Drizzle chocolate syrup over each wedge and top with nuts if desired.