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1 9-inch graham cracker pie crust (see recipe)

1 (4-ounce) package cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup crunchy peanut butter

1 (8-ounce) container non-dairy whipped dessert topping

1. Mix together the cream cheese and powdered sugar. Cream well together. Add vanilla and peanut butter and mix well. Fold in 1/2 container of the whipped topping.
2. Spoon into the pie crust. Then top pie with the remaining dessert topping. Chill before serving.

Makes 8 servings.