1/2 c. peanut butter
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. milk
1 (8 oz.) graham cracker crust or chocolate cookie crumb crust
8 oz. frozen non-dairy topping

Whip cheese in blender until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Fold in topping. Pour into prepared crust. Freeze until firm, 4-6 hours. cover with aluminum foil while freezing to avoid freezer burn and prevent dehydration.

Optional: 1/4 cup chopped peanuts, 1/4 cup melted semi-sweet chocolate. Peanuts may be sprinkled and chocolate dribbled on top of pie.