1 (3 oz.) pkg. cream cheese
1 c. powdered sugar
1/3 c. & 2 tsp. peanut butter
1/2 c. milk
10 oz. nondairy whipped topping
1 pie shell 9" or 1 (9") graham cracker crust, cooked & cooled

Whip cream cheese on high until fluffy. Add sugar and peanut butter. Mix at medium speed. Add milk and mix until blended. Fold in the whipped topping gently and put in pie shell. Sprinkle with peanuts (chopped) and drizzle melted chocolate over the top. Freeze until firm.