18 oz. cream cheese
6 c. powdered sugar, sifted
2 1/2 c. creamy peanut butter
3 c. milk
7 c. Cool whip
6 graham cracker pie shells
1 1/2 c. finely chopped peanuts
Grated Baker's chocolate (optional)

In very large bowl, beat cream cheese, sugar and peanut butter until smooth. Gradually beat in milk; stir in Cool Whip until smooth. Pour into pie shells and sprinkle tops with peanuts and grated chocolate. Freeze until firm. Keeps for weeks in the freezer. Makes 6 pies.