8 oz. cream cheese, softened
1 c. crunchy peanut butter
1 c. powdered sugar
1/4 c. regular milk
8 oz. pkg. Cool Whip topping
1 graham cracker crumb crust (chocolate flavor is best)

Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly. Fold topping into mixture. Pour into crust. Freeze until firm and serve.

After pie is in freezer for 2-3 hours, move it to refrigerator or it will be too hard to cut and serve. Sometimes, I will use more Cool Whip and divide into 2 pie crusts. This makes a lighter flavored pie.

Psalmody Music (Gospel) - West Monroe