1/2 c. cream cheese
1 1/3 c. confectioners' sugar
1/2 c. peanut butter
1/2 c. milk
1 1/4 c. Cool Whip topping
8 inch graham cracker crust
1/4 c. finely chopped nuts

Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter; slowly beat in milk. Fold whipped topping into mixture. Pour into pie shell and sprinkle with chopped peanuts. Freeze until firm. Serve immediately, keeping any remainder frozen. A real cool summer treat.