1 c. peanut butter
1 (8 oz.) pkg. cream cheese
1/2 c. milk
1 (8 oz.) Cool Whip
1 c. 10x sugar

TOPPING:

1 c. chocolate chips, melted
2 tbsp. butter
1/4 c. milk

CRUST:

1 pkg. graham crackers, in blender, then
2 to 3 tbsp. butter
2 tbsp. sugar

FILLING: Mix peanut butter, cream cheese, milk, sugar until smooth. Fold in Cool Whip. Pour into prepared crust and refrigerate for 2 hours. Cover with topping.

TOPPING: Mix and cool until thick enough to spread.

CRUST: Mix in pie pan with fork and spread to fit pan. Pie must be refrigerated!