1 1/3 cup graham cracker crumbs
Bake at 350 degrees for 7 minutes and let cool completely.
8 ounces Cream Cheese (at room temperature)
1 cup creamy peanut butter
1 pint whipping cream 4 tbsp sugar
Top with remaining whipped cream. Then, drizzle with chocolate or fudge syrup (I cheated, and use Magic Shell, because I was out of butter and couldn't make homemade sauce… it was perfect though. I liked the crunchy chocolate to offset the creamy pie) and chopped, salted peanuts.
Now put the whole thing in the freezer for 2-3 hours to set up. Set it out 20-30 minutes before serving to soften.