1/2 c. peanut butter
1 c. powdered sugar
9 oz. Cool Whip
8 oz. softened cream cheese
1/2 c. milk
Graham cracker crust

Whip cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk blending thoroughly. Fold in Cool Whip - pour in crust. Sprinkle with finely chopped nuts. Freeze until firm.

Note: Can use chocolate sprinkles on top. Cover the pie with the cover the crust comes in, for freezing.