8 oz. cream cheese (room temp)
1 1/2 c. powdered sugar
1 c. smooth peanut butter
1 c. milk
6 oz. Cool Whip
graham cracker crust
Whip cream cheese; beat in powdered sugar & peanut butter, slowly add
milk & mix. Fold in Cool Whip. Fill graham cracker crust & freeze for 4 hours.