since it appears that all of us like peanut butter, here is a no-bake peanut butter pie recipe with a chocolate fudge layer too: Peanut butter pie with graham cracker crust and fudge layer This peanut butter silk pie has a graham cracker crust, a thin layer of fudge, and a cream cheese - peanut butter filling. Make this special and delicious dessert for any occasion. This recipe uses chocolate fudge cooked to soft ball stage, but you can use your own favorite fudge recipe. graham cracker crust for 9-inch pie* Fudge Layer 1 cup granulated sugar 2 ounces bittersweet chocolate 1/3 cup evaporated milk 1 tablespoon corn syrup 1 heaping tablespoon peanut butter Filling 8 ounces cream cheese 1/2 cup peanut butter 1 cup powdered sugar 1 tsp. vanilla 1/2 cup milk 2 cups whipped topping *Purchase a large graham cracker crust or make your own: Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375° for about 7 minutes before filling. In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling. In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving. To test for soft ball stage: Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.