4 oz. cream cheese, room temp.
1 c. sugar
1 c. creamy peanut butter
1/2 c. milk
1 (8 oz.) frozen, whipped topping, thawed
1 (10 inch) graham cracker crumb crust
Chocolate syrup
Chopped, salted peanuts

Whip cream cheese. Beat in sugar, then peanut butter. Slowly blend in milk. Fold in whipped topping. Pour into crust. Freeze 2 hours or more. Pie may be eaten when frozen or when creamy and cold, but will be too soft if served at room temperature. Just before serving, drizzle chocolate syrup over top of pie in a decorative design and sprinkle with peanuts.

Makes 10 servings.