Ingredients

• 1 (4-oz) pkg. cream cheese, softened
• 1 c. powdered sugar
• ½ c. creamy peanut butter
• ½ c. milk
• 1 (9-oz) container Cool Whip
• 1 10-inch graham cracker crust, baked, cooled
• ¼ c. finely chopped salted peanuts

Method

Whip cream cheese until soft and fluffy. Beat in powdered sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Pour into baked pie shell. Sprinkle with chopped peanuts. Freeze until firm and serve. Can be frozen if not used. Wrap in sealing wrap after pie is frozen.