Ingredients
- 2 graham cracker crust pie shells
- 1 cup whipping cream
- 1 cup style peanut butter (chunk)
- 8 ounces cream cheese softened
- 1/4 cup margarine softened
- 2 tablespoons peanuts (chopped)
- 1 tb sugar
- 1 teaspoon vanilla
- 1 package instant chocolate pudding
- 1 package spray whipped cream
In large bowl beat peanut butter, cream cheese and margarine with electric mixer until blended. Gradually add 1/2 cup sugar. Beat about 1 minute, until soft and fluffy. Beat in vanilla. In another bowl, whip cream with 1 tablespoon sugar until soft peaks form when beaters lifted. Fold into peanut butter mixture until thoroughly blended. Pour into pie shells. Frost pies with a half-inch of chocolate pudding. Sprinkle chopped peanuts on top. Cover with plastic wrap or with inverted pie crust covers. Chill at least two hours.
