4 oz. cream cheese
1/3 c. peanut butter
1 (9 oz.) Cool Whip
1 c. powdered sugar
1/4 c. milk
1/4 c. peanuts (for top)
graham cracker crumbs (for crust)

Prepare graham cracker crust as directed on box. Whip cream cheese until soft and fluffy, then add sugar and peanut butter. Slowly add milk and Cool Whip. Pour into pie shell. Sprinkle with peanuts and freeze. Make 1 day before. Keep portions small. Very rich!