2 (3 oz.) pkg. cream cheese, softened
3/4 c. sifted powdered sugar
1/2 c. peanut butter
2 tbsp. milk
1 env. dessert topping or 8 oz. Cool Whip
8 oz. graham cracker pie shell
Coarsely chopped peanuts

In small mixer bowl, beat together cream cheese and sugar until light and fluffy. Add peanut butter and milk, beating until smooth and creamy. Prepare dessert topping mix or use the Cool Whip. Fold into peanut butter mixture. Turn into prepared crust. Chill 5 to 6 hours or overnight. Garnish top with coarsely chopped peanuts.