1 (3 oz.) pkg. cream cheese
1 c. sifted confectioners sugar
1/3 c. plus 2 tbsp. creamy peanut butter
1/2 c. milk
1 (8 oz.) pkg. frozen whipped topping, thawed
2 graham cracker pie shells
Chocolate syrup

In a large bowl whip cream cheese at low speed on mixer until soft and fluffy; beat in sugar and peanut butter at medium speed until fully mixed. Slowly add milk while beating, then fold in whipped topping by hand. Pour mixture into two graham cracker pie shells. Drizzle chocolate syrup over pie and freeze until firm several hours before serving.