1 (8 oz.) cream cheese
2 c. sifted powdered sugar
1 c. peanut butter
1/2 c. milk
1 (12 oz.) whipped topping, thawed
1/2 c. finely chopped peanuts
2 graham cracker crusts

Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold topping into peanut butter mixture. Pour into pie crusts. Sprinkle with peanuts and chill until firm.