2 (3 oz.) pkgs. cream cheese, softened
3/4 c. powdered sugar, sifted
1/2 c. peanut butter
2 tbsp. milk
8 or 9 oz. carton Cool Whip
1 (8 inch) graham cracker pie crust
Coarsely chopped peanuts

In small mixing bowl beat together cream cheese and sugar until light and fluffy. Add peanut butter and milk, beating until smooth and creamy. Fold Cool Whip into peanut butter mixture. Pour into pie shell. Chill at least 5 hours or overnight. Garnish with peanuts.