1 graham cracker pie crust
1 (8 oz) package of cream cheese, softened (use Neufcastle cheese if you'd like to reduce calories)
1 cup powdered sugar
1/2 cup peanut butter (chunky or smooth)
1 (12 oz) tub whipped topping, thawed
In a medium bowl, cream together the sugar and cream cheese.
Add in the peanut butter and blend until smooth.
Fold in 2/3 of the tub of cool whip until well-combined.
Pour into the graham cracker crust and if desired, top with remaining 1/3 whipped topping and chopped, roasted and salted peanuts. Refrigerate for an hour or until pie is firm and chilled.