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Frozen Peanut Butter Pie     Kenton Swartley

Crust:
   1 1/2 cups graham cracker (I use the cinnamon grahams) crumbs
   2 Tbsp. sugar
   1/3 cup melted butter

Mix together thoroughly.   Press into 9" pie pan (I save about 2-3 tbsp. to sprinkle on top of the pie).

Peanut butter filling:
   4 oz. cream cheese, softened
   1/4 cup milk
   2/3 cup sugar
   1/2 cup peanut butter
   3 cups Cool Whip

Beat the cream cheese and milk together until fluffy. Add the sugar and peanut butter, beating until smooth. Fold in the Cool Whip. Pour into graham cracker crust. Sprinkle remaining graham cracker crumbs on top. Cover and freeze until firm. Remove from freezer 15-30 min before serving to soften.