1 (3-ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/2 cup milk
1 (8-ounce) container frozen nondairy whipped topping, thawed
1 (8-inch) graham cracker pie crust
In a bowl, combine softened cream cheese, creamy peanut butter, powdered sugar, and milk. Beat with an electric mixer at low speed until smooth. Fold in non-dairy whipped topping.
Pour into graham cracker pie crust.
Freeze 5 to 6 hours, and allow to thaw 15 minutes before serving.
Makes 8 servings.