9-inch baked graham cracker crust
1 (6 oz.) pkg. cream cheese, at room temperature
1 c. unsifted powdered sugar
1/2 c. peanut butter, at room temperature
1/2 c. milk
1 tsp. vanilla
3 c. whipped topping or 1 1/2 c. whipped cream
1/4 c. chopped peanuts

Beat cheese until fluffy. Add sugar slowly, beating well. Stir in milk gradually. Add vanilla. Fold topping into creamed mixture. Pour into cooled crumb crust. Sprinkle with chopped peanuts. Freeze at least 4 hours. Let stand 5-10 minutes at room temperature.

Before cutting and serving (if frozen longer than 4 hours), allow about 20 minutes before cutting. 6-8 servings.