1 graham cracker pie crust

FILLING:

8 oz. cream cheese, room temperature
1 c. + 2 tbsp. powdered sugar
1/2-3/4 c. chilled Cool Whip
1 tbsp. vanilla
1 c. creamy peanut butter
2 tbsp. butter, room temperature

TOPPING:

6 oz. semi-sweet chocolate (I use only about 2 oz.)

Using electric mixer, beat cream cheese and peanut butter in large bowl until well blended. Add 1 cup powdered sugar and butter and beat until fluffy. Mix remaining 2 tablespoons sugar and vanilla with the Cool Whip. Fold Cool Whip mixture into peanut butter mixture. Spoon into crust. Refrigerate until firm - about 3 hours. Melt chocolate in saucepan until smooth. Cool to lukewarm. Spread over pie. Refrigerate until firm - about 3 hours.