8 oz. creamy peanut butter
8 oz. cream cheese, softened
8 oz. tub Cool Whip, slightly thawed
2 tbsp. real lemon juice
1 tbsp. vanilla extract
1 (9-inch) graham cracker crust

Mix ingredients in a large mixing bowl using an electric mixer. Mix until lumps are gone and mixture is creamy. Pour into pie crust; cover and refrigerate for 6 hours minimum. Cut, then serve.