8 oz. soft cream cheese
3/4 to 1 jar chunky peanut butter
2 heaping tbsp. 10x sugar
12 oz. Cool Whip
9 or 10 inch pie crust (plain, graham cracker or chocolate cookie)
6 oz. Cool Whip

Cream 8 oz. soft cream cheese, 3/4 to 1 jar chunky peanut butter and 2 heaping tablespoons of 10x sugar until well blended. Add 12 oz. Cool Whip and pour into 9 or 10 inch pie crust. Top with 6 oz. Cool Whip and chocolate jimmies. Cool 2 hours.