2 chocolate cookie crusts
1 can condensed milk
1 (16 oz.) Cool Whip or Cool Whip lite
1 lg. pkg. cream cheese
2 c. peanut butter (smooth or crunchy)

Cool Whip lite usually comes in 8 oz. so you will need two packages.

Use a 4-cup measuring cup, and put 2 cups of water in it. Spoon into the water the peanut butter until the water level reaches the 4 cup level. Drain off the water, you now have 2 cups of peanut butter.

Cream peanut butter, cream cheese and the condensed milk until smooth. Fold in 2/3 of the Cool Whip until it is an even creamy tan color with no white streaks. Divide into 2 crusts and top with remaining 1/3 Cool Whip. One to keep, one to freeze, or one to give away.