4 oz. cream cheese, softened
1 c. powdered sugar
1/3 c. creamy peanut butter
1/2 c. milk
9 oz. Cool Whip
1 (9 inch) graham cracker crust or reg. pie crust, baked and cooled
1/4 c. finely chopped peanuts

Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Pour into baked pie shell. Sprinkle with chopped peanuts. Freeze until firm and serve. If not used same day, wrap in transparent Saran after the pie is frozen.