1/2 cup creamy peanut butter
4 ounces cream cheese, softened
1/2 cup milk
8 ounce container frozen whipped topping, thawed
1 9-inch graham cracker crust
Garnishes: additional whipped topping, baking cocoa, chopped peanuts
Preparation
Beat peanut butter and cream cheese in a bowl until creamy. Gradually add milk, beating until smooth. Fold in whipped topping; pour into pie crust. Freeze about 30 minutes. Garnish each serving with a dollop of whipped topping and sprinkle of cocoa and chopped peanuts, if desired. Store in refrigerator.
source :http://www.myrecipes.com/
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