1 baked pie shell or 1 graham cracker crust pie shell (best)
2 eggs, separated
3/4 c. sugar
1 tsp. vanilla
1/2 c. peanut butter
2 c. Cool Whip
1 (8 oz.) cream cheese, slightly softened

Beat egg whites until stiff, add 1/4 cup sugar. Beat and set aside. Beat peanut butter, cream cheese, egg yolks, vanilla and rest of sugar. Fold in egg whites and 1 cup Cool Whip. Top with 1 cup Cool Whip and some chopped nuts (optional). Refrigerate.