3 oz. cream cheese, room temp.
1/2 c. smooth peanut butter
1/2 c. milk
1 c. powdered sugar
1 (8 oz.) carton frozen whipped topping, thawed
1 (3 1/2 oz.) jar peanuts (chopped = 1/2 c.)
1 (9") graham cracker crust

Beat cream cheese until smooth; beat in peanut butter. Blend in milk, then powdered sugar. Fold in whipped topping and 1/4 cup of nuts. Fill crust with mixture and top with remaining nuts. Freeze 4 hours or until firm. Remove from freezer 10 minutes before serving. 8 servings.