Amount
Ingredient
Preparation



2
each
graham cracker pie crust

(9inch)/baked)



1
cup
peanut butter

chunk-style



8
ounces
cream cheese

softened



1/4
cup
margarine

softened



1/2
cup
sugar

plus 1 tb divided



1
teaspoon
vanilla extract





1
cup
heavy whipping cream





1
package
pudding mix, instant

chocolate, (prepared as directed on box)



2
tablespoons
peanuts

chopped



1
can
whipped cream

spray

 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.