1 (8 oz.) pkg. cream cheese, softened
1/2 c. peanut butter
1 c. powdered sugar
1/2 c. milk
3 tbsp. cocoa
1 tbsp. oil
1 (9 oz.) pkg. whipped topping, thawed
1 prepared graham cracker pie crust

Whip cream cheese until soft and fluffy. Beat in sugar. Slowly add milk. Blend thoroughly. To 1/3 of the mixture, add cocoa and oil. Fold in 1/3 of the topping. Pour into prepared graham cracker pie crust. Freeze.

To 2/3 of the mixture, add peanut butter. Fold in 2/3 of the topping. When cocoa mixture is frozen, gently layer peanut butter mixture on top. Freeze. Garnish with peanuts or shaved chocolate, if desired.