1 deep dish graham cracker crust
1 c. peanut butter
1/2 c milk
1 - 8 oz. pkg. lite cream cheese
1 c. powdered sugar
1 -12 oz. carton Cool Whip, lite

Whip cream cheese until light and fluffy. Beat in peanut butter and sugar. Add milk a little at a time. Blend thoroughly and fold in Cool Whip by hand. Put this mixture into graham cracker crust and freeze pie. Remove from freezer one hour before serving. If you double this recipe and use regular size pie crusts, you can make three pies.