1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. butter, melted

Layer crust in a 9 inch pie plate.

FILLING:

8 oz. cream cheese
1/2 c. creamy peanut butter
1 c. powdered sugar
1/4 c. Half and Half milk
1 (10 oz.) container Cool Whip
Shaved semi-sweet chocolate

Beat together cream cheese and peanut butter. Add powdered sugar and Half and Half milk. Beat until very smooth. Fold in Cool Whip until well blended. Spoon mixture into chilled graham cracker crust. Sprinkle chocolate on top. Chill. NOTE: Freezes well for up 2 months.