1 graham cracker pie crust
1 (8 oz.) cream cheese
1 1/2 c. peanut butter
2 c. powdered sugar
1/2 c. milk
2 (8 oz.) Cool Whip

Beat with mixer until smooth, cream cheese, peanut butter, sugar and milk. Add 8 ounce Cool Whip. Pour into pie crust and top with remaining Cool Whip. Chill until firm.