Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 graham cracker crust pie shells
(9-inch)/baked)
1 cup chunk-style peanut butter
8 ounces cream cheese -- softened
1/4 cup margarine -- softened
1/2 cup plus 1 tb sugar, divided use
1 teaspoon vanilla
1 cup whipping cream
1 package instant chocolate pudding
(prepared as directed on box)
2 tablespoons chopped peanuts
1 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.
