Peanut Butter Cream Cheese Pies
Pies & Pastries
graham cracker crust pie shells
chunk-style peanut butter
plus 1 tb sugar, divided use
instant chocolate pudding
(prepared as directed on box)
spray can 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.