1 chocolate graham cracker or cookie pie crust
8 oz. cream cheese
1 cup creamy peanut butter
½ cup granulated sugar
1 teaspoon pure vanilla extract
8 oz. frozen whipped topping, thawed
whipped cream, chocolate syrup, and grated chocolate; optional garnishes
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated.