One 3-oz package cream cheese 1 cup powdered sugar 1/2 cup creamy peanut butter 1/4 cup evaporated milk 1 1/2 cups Cool Whip 1 8-inch grhaham cracker crust 1/3 cup chopped peanuts (optional)
Whip the cream cheese until fluffy, then beat in the sugar and peanut butter. Slowly add the milk, blending well. Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust. Sprikle with peanuts if desired.
