4 oz. (1/2 c.) cream cheese
3/4 c. powdered sugar
3 c. Cool Whip
4 oz. (1/2 c.) peanut butter
1/2 c. milk
1 prepared pie crust

Blend with electric mixer: softened cream cheese, peanut butter (I use creamy, but you can use crunchy too) and powdered sugar until smooth. Add milk. Fold Cool Whip into peanut butter mixture. Pour into baked pie crust and freeze. Fifteen minutes prior to serving, remove from freezer and serve chilled. Leftovers can be re-frozen. This is a great dessert for warm weather.