4 oz. cream cheese
1 c. confectioners' sugar
1/3 c. peanut butter
1/2 c. milk
1 (9 oz.) non-dairy whipped topping (room temperature)
1 (9") pie crust (graham cracker OR cookie crust)

I use the store bought crust already made up. (The butter cookie one.) Whip cheese until soft and fluffy. Beat in sugar and peanut butter slowly. Add milk, blending thoroughly. Fold topping into mixture. Pour into pie crust. Optional: Sprinkle with chopped peanuts. Then freeze.