1 c. peanut butter, smooth or crunchy
12 oz. softened cream cheese
1 1/2 c. powdered sugar
1 c. milk
12 oz. pkg. frozen non-dairy topping, thawed
9 inch graham cracker crumb crust or 9 inch baked pastry shell
1/8 c. finely chopped peanuts (optional)

Whip cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk and Cool Whip blending thoroughly into mixture. Pour into prepared crust. Sprinkle the chopped peanuts if desired. Freeze until firm and serve. For storage longer then 4-6 hours, wrap the pie well for freezing to prevent dehydration.