9" graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, room temperature
1 c. powdered sugar
1/2 c. peanut butter, room temperature
1 c. milk
1 tsp. vanilla
3 c. whipped topping
1/4 c. chopped peanuts

Beat cheese until fluffy. Add sugar gradually, beating until smooth. Add peanut butter, mixing well. Stir in milk; add vanilla. Fold topping into creamed mixture with scraper or whisk.

Pour into crust, sprinkle with chopped nuts. Freeze at least 4 hours. Let stand 5-10 minutes at room temperature before cutting and serving. If a shallow pie crust is used, yield will be two pies.