This one is so easy and so rich and tasty that the only problem will be keeping yourself from making it all the time!
Beat 5oz cream cheese with 1/2c confectioner's sugar until blended.
Mix in 1/3c smooth peanut butter. Stir until smooth.
Gently fold in 8oz thawed whipped topping.
Spoon into graham cracker crust.
Refrigerate 2-3 hours.
If traveling, freeze 2 hours.
Serve with whipped topping or chocolate sauce.
