CRUST: Combine crumbs, sugar and butter and press into 23 cm pie plate. Bake 220ºC or 9-10 min. Let cool. FILLING: Beat cream cheese with confectioners' sugar until light and fluffy and beat in milk, peanut butter and vanilla. In chilled bowl, beat cream until it holds stiff peaks; stir one third of it into the peanut butter mixture; fold in the remaining cream gently but thoroughly. Turn filling into the shell; sprinkle the pie with the peanuts and chill, covered, for at least 4 hrs. or overnight. Bette...NM