1 (3 oz.) cake cream cheese, room temperature
1 c. powdered sugar
1/3 c. plus 2 tbsp. peanut butter
1/2 c. milk
1 (9 oz.) Cool Whip

Whip cool Whip, cream cheese and sugar until fluffy. Add peanut butter, then slowly add milk. When mixed fold in peanut butter. Pour into a baked pie shell or graham cracker crust. Freeze 12 hours.