1/2 c. peanut butter (crunchy or creamy)
8 oz. softened cream cheese
1 c. sifted powdered sugar
1/2 c. milk
1 (9 oz.) cool whip thawed
2 (9 inch) graham cracker crusts
1/4 c. finely chopped peanuts

Whip cream cheese until soft & fluffy. Beat in peanut butter & sugar. Add milk slowly blending thoroughly into mixture. Fold in cool whip. Pour into prepared crusts. Sprinkle with chopped peanuts & freeze until firm. Serve partially frozen.