2 (3 oz.) pkgs. of cream cheese (softened)
1 c. sifted powdered sugar
1/2 c. peanut butter
1/2 c. milk
1 (9 oz.) container whipped topping (thawed)
8 inch graham cracker pie shell
1/4 c. chopped nuts

In a small mixing bowl, beat cream cheese and sugar until fluffy. Add peanut butter. Beat in milk, then fold in Cool Whip. Pile into pie shell. Sprinkle with peanuts and freeze until firm.