2	pkg.	cream cheese (3 oz. each)
¾	c.	confectioner's sugar
½	c.	peanut butter
2	tbsp.	milk
1	c.	whipped cream
1	9-inch	graham cracker crust

In a mixing bowl, blend together the cream cheese and confectioner's sugar for about 5 minutes.  The longer you blend, the creamier the pie.

Add the peanut butter and milk to the mixture, and blend again.  Fold in the whipped cream and pour the pie filling into the graham cracker crust.

Refrigerate the pie to chill for several hours before serving.  Serve with additional whipped cream, if desired.