8 oz. cream cheese, softened
2 c. confectioners' sugar
1 c. creamy peanut butter
1 (12 oz.) container non-dairy topping
1 (10") baked pie shell
Non-dairy topping (amount is up to you)
Peanuts, crushed (optional)

Mix cream cheese, confectioners' sugar and peanut butter in mixer until smooth. Add the 12 ounces of non-dairy topping, mixing until fluffy. Pour into baked pie shell and top with more topping and peanuts. Refrigerate one hour. Makes 8 servings.

CRUST:

1 c. flour
1 stick butter
1 tbsp. sugar

Melt butter, pour over flour and sugar, mix well then press into pie plate. Bake 10 to 15 minutes in a 400 degree oven until golden brown; cool. (Or use store bought crust.)