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Creamy and tasty a definate pleaser from the kitchens of  jinx73

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1 (9-inch) graham cracker crust
1 (8-ounce) package cream cheese, softened
1/2 c. creamy peanut butter
1/2 c. confectioner's sugar
1 (16-ounce) container of frozen non-dairy whipped topping, thawed
15 miniature chocolate peanut butter cups, roughly chopped

Mix cream cheese, confectioner's sugar and peanut butter until smooth. Fold in 1/2 of the whipped topping. Spoon mixture into graham cracker crust.
Spread remaining whipped topping over the top of the peanut butter mixture and garnish with the chopped peanut butter cups.
Chill for at least 2 hours or overnight before serving.
Makes 6 servings.

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Allergy warning – recipe contains peanut & dairy products