4 oz. cream cheese, softened
1/2 c. creamy peanut butter
1/2 c. milk
9 oz. Cool Whip
1 (9 inch) graham cracker crust

Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Pour into shell. Sprinkle with 1/4 cup chopped peanuts (optional). Freeze until firm. Wrap in sealing wrap after pie is frozen.