1 pkg. cream cheese (8 oz.)
2 c. powdered sugar
2/3 c. peanut butter
1 c. milk
1 container Cool Whip (12 oz.)
2 graham cracker pie crusts (9 inch)

Cream together cream cheese and powdered sugar until smooth. Add peanut butter and milk. Beat until smooth. Fold in Cool Whip. Pour mixture into pie crusts. Freeze overnight. For variety use chocolate pie crusts, put chocolate syrup over top and serve, spoon fruit pie filling on top and serve, or line pie crust with banana slices before filling.