4 oz. cream cheese (softened)
1/3 c. creamy peanut butter
1 c. powdered sugar
12 oz. cool whip
1/2 c. milk

Beat cream cheese until fluffy. Add peanut butter and powdered sugar. Blend well. Add milk (blend well). Fold in cool whip. Pour into 2 graham cracker crusts. Freeze until firm. Take out 10 minutes before serving.

Makes two - 8 inch pies.