1-9" graham cracker crust 1-8 oz. pkg. cream cheese, softened 1 C. powdered sugar 1/2 C. peanut butter (Jif) 1/2 C. milk 1-8 oz. container frozen whipped topping, thawed 1/4 C. peanuts, chopped
Beat cream cheese until fluffy. Mix in powdered sugar and peanut butter. Slowly add milk, mixing well. Fold in whipped topping. Pour into crust. Sprinkle with peanuts. Freeze until firm. Makes 6 to 8 servings.
From Shurfine's Kitchen, 1993. A delicious do-ahead dessert that you put together in minutes.