4 oz. cream cheese
3 oz. peanut butter (either smooth or crunchy)
1 container of Cool Whip - regular size

Warm cream cheese to room temperature. Using mix master, whip together with peanut butter. Fold in Cool Whip with spatula.

Set mixture into a nine-inch graham or cookie crumb pie crust. Drizzle chocolate sauce over top. Sprinkle chopped peanuts over all. (You can also use whole Spanish peanuts if you like).

Freezer for several hours or overnight. About an hour before serving, put in refrigerator, so pie is not frozen stiff.