4 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. creamy peanut butter
1/2 c. milk
9 oz. Cool Whip
1 c. hot fudge topping, warmed
1/4 c. finely chopped salted peanuts
1 (9") graham cracker crust

Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into mixture. Pour warmed fudge topping into pie crust and spread evenly, then cover with cheese mixture. Sprinkle with chopped peanuts. Freeze until firm and serve. Serves 6 to 8.