8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. creamy peanut butter
1/2 c. milk
8 oz. Cool Whip

Beat cream cheese until fluffy on low speed of mixer. Slowly add sugar, peanut butter and milk. Stir in Cool Whip. Pour into a cooled graham cracker crust or make a 9x13 pan of brownies using a brownie mix and after brownies are cooled, top with peanut butter topping. Refrigerate. Top with chocolate curls.