Combine cream cheese, powdered sugar, peanut butter and
milk into a large mixing bowl. Beat at medium speed until th thoroughly
blended, about 4 minutes.
Fold in whipped topping. Spoon into crust.
Garnish with swirled chocolate and refrigerate overnight.
Per Serving: 402 Calories; 25g Fat (54.7% calories
from fat); 4g Protein; 42g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol;
267mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat;
2 1/2 Other Carbohydrates.
NOTES : VARIATIONS:
Use Italian "Nutella" chocolate spread to coat crust before
spooning filling on.
Also use a pastry bag filled with Nutella to decorate
the pie top.
To decorate with a chocolate swirl, begin at the center
and work a gradual swirl to the outer edge of the crust. Then with
a squire or round toothpick make spoke-type designs in the chocolate by
alternating lines at the center the pull outward and the next line begin
at the edge of crust pulling the tool inward to the center.