1/3 c. peanut butter (I use 1/2 c.)
8 oz. Cool Whip
4 oz. cream cheese, at room temperature
1 c. powdered sugar
1 pie shell, baked or graham cracker

Mix peanut butter, cream cheese and powdered sugar until creamy. Fold in Cool Whip. Pour into pie shell. Refrigerate until set. Garnish with chocolate syrup when ready to serve.