1 (8 oz.) pkg. cream cheese, room temperature
1 c. powdered sugar
1/2 c. crunchy peanut butter
1 (9 oz) graham cracker pie shell
2 (9 oz.) containers cool whip

Mix cream cheese and peanut butter with spoon or spatula. Add sugar and mix. Add 1 topping and whip until fluffy with mixer. Put into pie shell and cover with rest of topping. Chill in refrigerator until ready to serve.