Pile this fluffy peanut butter filling into a purchased graham cracker crust for an easy prizewinning refrigerator dessert.

2 (3 oz.) pkgs. cream cheese, softened
3/4 c. sifted powdered sugar
1/2 c. peanut butter
2 tbsp. milk
1 envelope dessert topping mix
1 (8-inch) 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 according to package directions. Fold into peanut butter mixture. Turn into prepared crust. Chill 5 to 6 hours or overnight. Garnish top with coarsely chopped peanuts.