1 c. confectioners' sugar
1/2 c. milk
1 (3 oz.) pkg. cream cheese
Additional chopped nuts and chocolate syrup for top of pie
1/3 c. creamy peanut butter
8 oz. Cool Whip
1 chocolate crumb crust

Cream peanut butter and cream cheese; add confectioners' sugar and milk alternately and beat with electric mixer until smooth. Fold in Cool Whip. Pour into pie shell. Top with finely chopped nuts and drizzle with chocolate syrup in a zig-zag pattern. Cover and freeze for 24 hours. Serve in small slices.