2 (3 oz.) pkg. cream cheese (softened)
1 (12 oz.) container frozen whipped topping thawed
1 c. crunchy or creamy peanut butter
1 c. sifted powdered sugar
3 tbsp. milk
1 (9 inch) graham cracker crust
Chopped roasted peanuts (optional)

Beat cream cheese at high speed of electric mixer until fluffy. Add whipped topping, peanut butter, sugar, and milk. Beat well. Spoon into graham cracker crust. Chill at least 5 hours before serving. Garnish with peanuts, if desired. Yield: One 9 inch pie.