Peanut Butter Cream Cheese Pie

Mother’s favorite

2 (3 oz.) pkgs. cream cheese, softened
¾ c. sifted powdered sugar
½ c. extra crunchy peanut butter
2 T. milk
2 c. Cool Whip
1 8 inch graham cracker curst or baked pie crust
Optional – coarsely chopped peanuts for garnish

In small mixer bowl, beat together cream cheese and sugar till light and fluffy. Add peanut butter and milk beating till smooth and creamy. Fold in Cool Whip. Turn into prepared crust. Chill 5 – 6 hours or overnight. Garnish top with chopped peanuts if desired.