1 (3 oz.) pkg. cream cheese, softened
1 c. powdered sugar
3/4 c. creamy peanut butter
1 (8 oz.) container Cool Whip
1/4 c. chopped peanuts
1/2 c. milk
2 baked 8" pie shells or 1 (9 inch)

Beat cream cheese until soft and fluffy. Beat in powdered sugar and peanut butter. Gradually beat in milk. Fold in Cool Whip. Pour into cooled pie shells and sprinkle top with chopped peanuts. Freeze until firm. Remove from freezer about 30 minutes before serving.