1 env. unflavored gelatin 1/2 c. boiling water 1/2 (8 oz.) pkg. cream cheese, softened 1 c. confectioners sugar 1/2 c. smooth peanut butter 9 oz. container whipped topping 9 inch graham cracker crust (chocolate) 1/4 c. finely chopped nuts
Dissolve gelatin in boiling water. Cool to lukewarm. Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add gelatin mixture, blending thoroughly. Fold whipped topping into mixture. Pour into pie shell. Sprinkle with peanuts. Chill until firm, 1 to 2 hours.
