1 (9 in.) baked graham cracker crust
1 98 oz.) pkg. cream cheese, at room temperature
1 c. unsifted powdered sugar
1/2 c. peanut butter, at room temperature
1/2 c. milk
1 tsp. vanilla
3 c. whipped topping or 1 1/2 c. whipping cream, sweetened and whipped
1/4 c. chopped peanuts

Beat cream cheese until fluffy. Add sugar gradually, beating until smooth. Add peanut butter and vanilla, mixing well. Stir whipped cream into mixture with rubber scraper or whisk. Pour into cooled crust. Sprinkle with chopped peanuts. Freeze at least 4 hours. Let sit 20 minutes before cutting.