1 (9 inch) graham cracker crust pie shell

FILLING:

1 (8 oz.) cream cheese (softened)
1 tbsp. vanilla extract
1 1/4 c. peanut butter
1 1/4 c. whipped topping (Cool Whip)
1 c. powdered sugar
2 tbsp. (1/4 stick) unsalted butter, melted

CHOCOLATE GLAZE:

1/2 c. whipped topping
4 oz. semi-sweet chocolate

Using electric mixer, beat softened cream cheese, peanut butter, unsalted butter and 1/2 cup of sugar in clean bowl with clean dry beaters, until small peas have formed.

Mix whipped topping and other 1/2 cup of sugar and vanilla. Mix 1/4 whipped mixture into peanut butter mix, then fold in remainder of whipped mix and pour into shell. Refrigerate 1 hour to set.

Glaze: For glaze, boil 1/2 cup whipped topping. Mix in chocolate, melt until smooth. Cool slightly. Spread on top with knife or spatula.