1 c. smooth peanut butter
8 oz. soft cream cheese, room temperature
1 c. confectioners' sugar
1/2 c. milk
1 (8 oz.) container whipped topping, room temperature
1 tbsp. marshmallow
9 inch graham cracker crust

Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Add milk. Add topping. Pour into crust. Can melt bitter chocolate over top or chopped peanuts or pecans. Freeze. Set out 1/2 hour before serving.