1 graham cracker pie shell (plain or chocolate)
1 env. unflavored gelatin
1/2 c. peanut butter
1 c. powdered sugar
4 oz. cream cheese
8 oz. Cool Whip
2 tbsp. cold water
1/2 c. boiling water minus 2 tbsp.

Dissolve gelatin in cold water. Add boiling water and stir.

Mix peanut butter, sugar, cream cheese and Cool Whip. Add gelatin and blend thoroughly.

Pour into pie shell. Refrigerate for 2 hours.