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Peanut Butter Cream Cheese Pies by www.country-cooking.com
2 Graham cracker crust pie
-shells
(9-inch)/baked)
1 c Chunk-style peanut butter
8 oz Cream cheese; softened
1/4 c Margarine; softened
1/2 c Plus 1 tb sugar, divided use
1 ts Vanilla
1 c Whipping cream
1 pk Instant chocolate pudding
(prepared as directed on
-box)
2 tb 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.
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