8 oz. cream cheese
1 c. powdered sugar
1/3 c. chunky peanut butter
1/2 c. milk
6 oz. Cool Whip

Cream the cream cheese and powdered sugar. Add remaining ingredients. Beat until mixed. Pour into graham cracker crust. Chill in freezer until set. Store in refrigerator. To serve, top with Cool Whip sprinkled with peanuts and drizzled with chocolate.