Peanut Butter Pie

1/2 to 3/4 cup of sugar (The original recipe calls for 3/4 cup, but some people say that makes it way too rich. You can use less and still have pretty good results)
1 tablespoon of vanilla
1 cup of peanut butter
8 oz of cream cheese
1 tub of cool whip
oreo pie crust

Thaw cool whip in refrigerator for 4 hours as directed, remove cream cheese an hour ahead of time to soften.
Mix sugar, vanilla, peanut butter and cream cheese until well mixed. Add cool whip and mix in well.
Pour into pie crust and smooth.
Freeze for at least four hours

Do not use low fat cool whip, it does not mix and set properly.