8 ounces cream cheese
9 ounce carton frozen non-dairy topping, thawed
1/2 c. peanut butter
1/4 c. finely chopped peanuts
1 c. confectioner's sugar
9 inch graham cracker or baked pie shell
1/2 c. milk

Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk; beating until well blended. Fold in topping into mixture. Ladle into pie crust. Sprinkle with peanuts and freeze until firm before serving.