Frozen Peanut Butter Pie

When I was in 8th grade, my US History teacher gave a research assignment. We were to make a portfolio about anything that we wanted, but the point was to teach us how to research. I chose The Beatles, but more importantly my classmate Liz Munk chose peanut butter. When presentation day came she made this peanut butter pie and peanut butter soup. The soup was meh, but the pie was amazing. I make it at least once a year, and to me it tastes like comfort food. (Of course I made a few changes to make it little easier and healthier, but still good.)

Frozen Peanut Butter Pie
Crust:
3/4 cup graham cracker crumbs
1/4 cup white sugar
2 Tablespoons brown sugar
1/4 cup butter melted
Or just buy a Keebler crust, most often that is what I do.

Filling:
8 ounces neufchatel (reduced fat cream cheese)
1 cup peanut butter
3/4 cup sugar
1&1/2 Tablespoons vanilla
1/2 cup white sugar
8 ounce tub of whipped topping
(Mix crust ingredients and press into a pie plate.) 1. Beat cheese, peanut butter, vanilla and sugar until smooth. 2. Gently fold in whipped topping into peanut butter in four additions. 3. Spoon filling into crust and freeze until firm. (About two hours.)

You can serve this with hot fudge sauce, but my kids also like it topped with broken candy pieces and whipped topping.