1 c. creamy peanut butter
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 3/4 c. Cool Whip
1/2 c. milk

Blend peanut butter, cream cheese and sugar. Gradually mix in milk, fold in Cool Whip and beat well. Spoon into a graham cracker crust. Freeze until firm, about 4 hours. Let stand at room temperature 10 minutes before serving. Store left over in freezer.