Peanut Butter Cream Cheese Pies

• 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 instant pudding mix chocolate, (prepared as directed on box)
• 2 tablespoons peanuts chopped
• 1 can whipped cream spray

1. In large bowl beat peanut butter, cream cheese and margarine with electric mixer until blended.
2. Gradually add 1/2 cup sugar.
3. Beat about 1 minute, until soft and fluffy.
4. Beat in vanilla.
5. In another bowl, whip cream with 1 tablespoon sugar until soft peaks form when beaters lifted.
6. Fold into peanut butter mixture until thoroughly blended.
7. Pour into pie shells.
8. Frost pies with a half-inch of chocolate pudding.
9. Sprinkle chopped peanuts on top.
10. Cover with plastic wrap or with inverted pie crust covers.
11. Chill at least two hours.

graham cracker pie crust, peanut butter, cream cheese, margarine, sugar, vanilla, heavy whipping cream, chocolate, peanuts, whipped cream spray

Taken from recipeland.com/recipe/v/peanut-butter-cream-cheese-pies-5913 (may not work)