4 oz. cream cheese
1 c. powdered sugar
1/3 c. peanut butter
1/2 c. milk
9 oz. whipped topping
Prepared graham cracker crust

Beat cream cheese and powdered sugar together until smooth. Add peanut butter and milk, beat until smooth. Fold in whipped topping and fill graham cracker crust. Refrigerate for at least 3 hours.