1 (3 oz.) cream cheese
1/4 c. sifted powdered sugar
1/2 c. peanut butter
1/2 c. milk
1 (9 oz.) non-dairy whipped topping
1 (9 inch) graham cracker pie crust
1/4 c. chopped peanuts

Whip cream cheese until fluffy. Beat in sugar and peanut butter. Slowly beat in milk. Fold in topping. Pour into pie shell. Sprinkle peanuts over top. Freeze until firm.