1/2 c. peanut butter, smooth or crunchy
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. milk
9 oz. pkg. Cool Whip
9 inch graham cracker crust
1/4 c. finely chopped pecans

Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Pour into crust. Sprinkle with peanuts. Freeze until firm and serve. Wrap well for freezing.