18 graham cracker sq.
1/4 c. granulated sugar
6 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/2 c. peanut butter
1 c. sifted powdered sugar
1/2 c. milk
1 (8 oz.) container frozen whipped dessert topping, thawed
1/4 c. chopped peanuts

Place graham crackers in a plastic bag or between 2 sheets of plastic wrap or waxed paper. Crush into fine crumbs; measure 1 1/4 cups crumbs.

In mixing bowl, combine the crumbs and granulated sugar. Stir in butter, toss to thoroughly combine. Press crumb mixture onto bottom and sides of a 9 inch pie plate to form a firm, even crust. Chill crust while making filling.

In a large mixer bowl, beat together softened cream cheese and the peanut butter until well blended. Beat in powdered sugar and milk. Fold in thawed dessert topping.

Turn peanut butter mixture into chilled graham cracker crust. Sprinkle chopped peanuts atop. Press peanuts gently into pie. Cover and freeze 8 hours or overnight. Let stand at room temperature 10 to 15 minutes before serving.