4 oz. Philadelphia cream cheese
2 c. Cool Whip
1 c. powdered sugar
1/2 c. smooth peanut butter
1 (9 inch) chocolate crumb crust

Allow cream cheese to reach room temperature. Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Fold in Cool Whip. Fill crust and chill several hours. Top with whipped cream and chopped peanuts if desired.