1 (3 oz.) pkg. cream cheese, room temp.
3/4 c. powdered sugar
1/3 c. peanut butter, creamy
1/2 c. milk
1 (8 oz.) carton Cool Whip, thawed
1 (9 inch) graham cracker crust
1/4 c. finely chopped salted nuts
Optional: chocolate sauce

Whip cream cheese until creamy. Beat in sugar and peanut butter. Slowly add milk. Blend in thawed Cool Whip topping. Pour into graham cracker crust, dribble with chocolate sauce and sprinkle with chopped peanuts. Freeze covered.