1 (9 inch) graham cracker crust
8 ounces cream cheese, room temp
3/4 cup powdered sugar
1/2 cup chunky peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups Cool Whip, divided
1/4 cup chopped roasted peanuts
Beat cream cheese and powdered sugar until smooth.
Add the peanut butter, milk and 3 tablespoons peanuts.
Beat until smooth.
Fold in 2 cups of Cool whip.
Spoon filling into graham cracker crust.
Refrigerate for 1 hour or until set.
Top with remaining Cool Whip. (You can either put Cool Whip on as a top layer, or you can individually serve the Cool Whip as a large dollop on each piece of pie.).
To serve, drizzle individual slice with chocolate syrup and caramel syrup.
Sprinkle with chopped roasted peanuts.
Optional: Sprinkle with powdered sugar, chocolate curls or mint sprigs.