2 (3 oz.) pkg. cream cheese, softened at room temperature
3/4 c. sifted powdered sugar
1/2 c. peanut butter
2 tbsp. milk
1 env. dessert topping mix
1 (8 inch) graham cracker pie shell

In small mixer bowl, beat together cream cheese and sugar until light and fluffy. Add peanut butter and milk, beating until smooth and creamy. Prepare dessert topping mix according to package directions; fold into peanut butter mixture. Turn into prepared crust. Chill 5-6 hours, overnight is better. Garnish with coarsely chopped peanuts if desired.