8 oz. cream cheese
1/2 c. peanut butter
1 c. confectioners sugar
1/2 c. milk
9 oz. Cool Whip, thawed
1 chocolate graham cracker pie shell
Chopped peanuts for decoration, optional

In medium bowl, beat cream cheese with electric mixer. Add peanut butter and sugar. Beat for 2 minutes on medium speed. Slowly add 1/2 cup milk. Fold Cool Whip into peanut butter mixture. Pour into graham cracker pie shell. Top with peanuts. Cover and freeze for 2 1/2 hours. Let stand 10 to 15 minutes before serving!