1 c. smooth or crunchy peanut butter
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1/2 c. milk
1 (8 or 9 oz.) container frozen non-dairy topping, thawed
Chopped peanuts
1 (9 inch) graham cracker pie shell

Whip cheese until soft and fluffy, beat in peanut butter and sugar; slowly add milk, blending thoroughly. Fold topping into mix. Pour into pie shell. Sprinkle with chopped peanuts (optional). Freeze until firm - about 4 hours. For longer storage in freezer, wrap pie in freezer paper or foil.