Peanut Butter Cup Pie

1/2 cup creamy peanut butter (I recommend Jiff)
8 ounce package cream cheese, softened
3/4 cup confectioners sugar
6 tbsps milk
8 ounces cool whip
Oreo crumb crust (9 inches)
Chopped peanut butter cups

Beat cream chesse until fluffy. Add sugar and peanut butter and mix well. Gradually add milk and beat until blended. Fold in cool whip and pour into crust. Top with as much chopped peanut butter cups as desired. Refrigerate 8 hours or overnight. I think it is pretty good especially if you like Village Inns peanut butter cup pie. I like it better in fact.

Submitted by JoAnn