1 9-inch graham cracker crust
1 c. powdered sugar
1/4 c. peanut butter
4 oz. cream cheese
1 pkg. Knox gelatin
1/4 c. warm water
1 container Cool Whip

In a medium bowl, combine powdered sugar and cream cheese until mixed well. In a separate bowl, mix together warm water and gelatin and then add mixture to cream cheese mixture. Quickly add peanut butter and Cool Whip to the mixture. Pour into the graham cracker crust. Chill for 1 hour. Will keep in the refrigerator for 2-3 days.