INGREDIENTS:
9-inch pie shell (baked or graham cracker crust)
1/2 cup peanut butter, smooth or crunchy
8 oz. cream cheese, softened
9 oz. Cool Whip, thawed
1 cups powdered sugar
1/4 cup peanuts, chopped
1/2 cup milk

Beat cream cheese, add sugar and peanut butter. Slowly add milk until blended. Stir in Cool Whip. Pour mixture into crust, sprinkle with nuts. Freeze.