3 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. creamy peanut butter
1/2 c. milk
8 oz. whipped topping
1 baked 9 inch pie shell, cooled
1/4 c. peanuts, chopped (salted or unsalted)

Whip cream cheese until soft and fluffy, beat in sugar and peanut butter. Gradually beat in milk. Fold in whipped topping. Pour into pie shell, sprinkle on nuts. Freeze until firm. Remove from freezer a few minutes before serving.