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1/2 c. peanut butter
8 oz. cream cheese, softened
1 c. powdered sugar
1 (9 oz.) container Cool Whip
1 (9-inch) graham cracker pie
1/4 c. peanuts if desired
1/2 c. milk

Whip cream cheese until soft and fluffy. Beat peanut
butter and sugar. Slowly add milk and blend thoroughly. Fold
Cool Whip into mixture. Pour into pie crust. If desired
sprinkle nuts on top. Add cream on top and serve.

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