Yields: 2 pies.
4 ounces cream cheese, softened
1 cup and 3 tablespoons powdered sugar
½ cup peanut butter
½ cup milk
10 ounces whipped topping
2 graham-cracker crusts
½ cup peanuts, chopped (optional)
Whip cream cheese at low speed. Beat in sugar and peanut butter. Slowly beat in milk. Fold in whipped topping. Pour into crusts. Top with chopped nuts, if desired. Freeze until firm.
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