10-inch baked graham cracker pie shell
8 oz. pkg. cream cheese
1 c. confectioners' sugar
8 oz. carton whipped topping, thawed
1/2 c. peanut butter
1/2 c. milk
1/4 c. finely chopped peanuts for garnish

Whip cream cheese until soft and fluffy. Beat in peanut butter and confectioners' sugar; slowly add milk, beating well until blended. Fold topping into mixture; ladle into pie crust and sprinkle with chopped peanuts. Freeze until firm. Thaw 15 minutes before serving. Chocolate syrup may be drizzled over top, if desired.