1/2 c. smooth peanut butter
8 oz. pkg. cream cheese
1 c. confectioners' sugar
1/2 c. milk
9 oz. thawing Cool Whip

Whip cream cheese until fluffy. Beat in peanut butter and sugar. Slowly add milk. Blending in mixture fold in Cool Whip. Pour into pie crust, refrigerate several hours or overnight.