1 (3 oz.) pkg. cream cheese
1 c. confectioners' sugar
1/3 c. peanut butter
1 (2 1/8 oz. pkg. whipped topping mix
1/2 c. milk
1 (8 inch) graham cracker crust, baked and cooled
1/4 c. finely chopped peanuts (dry, roasted)

Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Prepare whipped topping as directed on package. Fold topping into peanut butter mixture. Pour into baked pie shell. Sprinkle with chopped peanuts. Chill until firm.

NOTE: At Hammett House we use our 9 inch pie crust rather than the graham cracker crust this recipe calls for.