1 (8 oz.) pkg. cream cheese
2 c. confectioners' sugar
1 c. regular or canned milk
2/3 c. crunchy peanut butter
2 (8 oz.) containers Cool Whip
Chocolate syrup
1/4 c. roasted peanuts, chopped

Blend softened cream cheese, powdered sugar and milk until well mixed and fluffy. Stir in peanut butter. Add thawed Cool Whip and blend well. Pour into 9x13x2 inch non-stick pan lined with graham cracker crust. Drizzle chocolate syrup over the top and sprinkle peanuts on top. Freeze several hours. Thaw slightly before serving.