1 (9-inch) pie shell, baked and cooled (or use graham cracker crust)
4 oz. softened cream cheese
1/2 c. peanut butter, chunky or smooth
1 (9 oz.) whipped cream topping, thawed

Beat cream cheese and peanut butter until smooth. Fold into whipped topping. Spoon into pie shell. Garnish with chopped peanuts if desired. Chill and serve. Very rich.