1/2 c. butter
1 c. all purpose flour
1/2 c. finely chopped roasted peanuts
1 (3 oz.) pkg. cream cheese, softened to room temperature
1 c. powdered sugar
1/2 c. crunchy peanut butter
1/2 c. milk
1 (8 or 9 oz.) carton non dairy frozen whipped topping. thawed

In mixing bowl, cut butter into flour until crumbly. Stir in nuts. Press mixture evenly into a 9" pie pan. Bake 20 minutes at 350 degrees. While crust is cooling, beat together the cream cheese, sugar and peanut butter. Add milk gradually. Fold in whipped topping. Pile mixture into cooled pie crust. Cover with foil or plastic wrap and freeze until firm. Excellent with Hershey's chocolate syrup on top.