1/2 c. peanut butter
1/2 c. sugar
4 oz. cream cheese
5 to 8 oz. frozen non dairy topping (such as Cool whip), thawed
1 (9 inch) crumb pie crust

Stir together first four ingredients; pour into pie shell; freeze four hours. Thaw before serving. Keep refrigerated. Use the smaller amount of non dairy topping for a more peanut buttery flavor, though the pie will be less fluffy. Freeze 4 hours. Serves 8.