1 pie shell
1 c. powdered sugar
3 tbsp. (heaping) creamy peanut butter
1 (3 oz.) softened cream cheese
1 (12 oz.) Cool Whip

Bake pie shell. Mix sugar, peanut butter, cream cheese and 1/2 of Cool Whip. Beat with electric mixer until well mixed. Fill shell with mixture. Top with remaining Cool Whip. Keep in refrigerator.

Double this recipe for a 9 inch pie. For a lighter filling, add more Cool Whip.