1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. (10 oz.) smooth peanut butter
2/3 c. powdered sugar
3 tbsp. milk
1 (9 inch) graham cracker crumb pie crust
1 (8 oz.) container Cool Whip (or other non-dairy whipped topping)
Maraschino cherries

Mix cream cheese, peanut butter, powdered sugar and milk together in medium bowl. Beat at medium speed with electric mixer until well blended. Pour into pie crust and freeze. Thaw slightly before serving. Garnish with whipped topping and cherries.

Note: I like to mix topping in other mixture rather than put on top.