8 ounce package cream cheese, softened
1 cup powdered sugar
1/2 cup milk
2/3 cup chunky peanut butter
8 ounce carton frozen Cool Whip, thawed
6 ounce already made graham cracker pie crust
Preparation Instructions:
In a bowl, mix the first 4 ingredients, until well blended. Fold in the thawed Cool Whip; mix well. Pour into the graham cracker pie crust. Refrigerate several hours before serving. Serves 6 to 8.
Note from Cindi: I only used 6 ounces of the Cool Whip when I made this pie; it seemed like enough for my family.