1 1/2cups of Graham crackers crumbs
1/4cup of sugar
1/2 cup of unsalted Butter, at room temperature
1 (4-ounce) package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup crunchy peanut butter
1 (8-ounce) container non-dairy whipped dessert topping
Combine graham cracker crumbs, sugar and butter in a bowl and mix until mixture comes together when pinched between fingers. Press mixture into the bottom and up the sides of a 9-inch pie plate or tin. Refrigerate to set.
Mix together the cream cheese and powdered sugar. Cream well together. Add vanilla and peanut butter and mix well. Fold in 1/2 container of the whipped topping.
Spoon mixture into the pie crust. Then top pie with the remaining dessert topping. Chill before serving.