4 oz. cream cheese
1 c. powdered sugar
1/3 c. peanut butter
1/2 c. milk
Graham cracker pie crust
8 oz. Cool Whip

Beat cream cheese and powdered sugar until smooth. Add peanut butter and milk. When well blended fold in Cool Whip. Pour into graham cracker crust. Freeze several hours or overnight. Serve with Hot Fudge Sauce.

HOT FUDGE SAUCE:

1/4 lb. butter
1 1/2 c. sugar
4 heaping tbsp. Hershey's cocoa
10 oz. evaporated milk