4 oz. cream cheese
3/4 c. powdered sugar
1/3 c. peanut butter
1/2 c. milk
8 oz. Cool Whip
9 inch chocolate crumb crust (reg. crust can be used)

Whip cream cheese until fluffy. Beat in sugar and peanut butter. Slowly add milk, blending well. Fold in Cool Whip. Place in crust and freeze until firm. Add additional Cool Whip and peanuts if desired. Keep leftover pie frozen.