Peanut Butter Pie - cooking recipe

Ingredients

1 (9-inch) graham cracker crust (it fills the new 9 oz. Keebler crust)
1 1/2 c. powdered sugar
8 oz. cream cheese
2/3 c. creamy peanut butter
1 (8 oz.) Cool Whip

Preparation

Whip cream cheese until soft and fluffy.
Add sugar and peanut butter.
Gradually add milk.
Fold in Cool Whip and pour into pie shell.
May top with crushed Spanish peanuts.
Chill at least 3 hours.
Overnight is better.