Peanut Butter Pie


1 pkg (8 ounces) cream cheese, softened
2/3 cup peanut butter
1 tbsp milk
2 cup confectioner's sugar
1 carton (12 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches each)
Dry Roasted peanuts

In a large mixing bowl, beat the cream cheese,
peanut butter, and milk until smooth.
Gradually beat in the confectioner's sugar.
Fold in the whipped topping.
Spoon into the crusts.
Cover and refrigerate
for at least four hours before serving.
Sprinkle with the peanuts.
Makes 2 pies (6-8 servings each)