8 oz. cream cheese, softened
1 c. peanut butter (chunky or smooth)
1 c. powdered sugar
8 oz. frozen whipped topping, thawed
9-inch graham cracker pie crust

In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar. Fold in whipped topping. Spoon in crust. Refrigerate until chilled, at least 5 hours.