Peanut Butter Cream Cheese Pies

Photo: flickr user Little Silver

Ingredients

2 graham cracker crust pie crusts (9-inch)

1 cup chunky peanut butter

8 ounces cream cheese softened

1/4 cup butter or margarine, softened

1/2 cup plus 1 tbs sugar, divided

1 teaspoon vanilla

1 cup whipping cream

1 pkg instant chocolate pudding

(prepared as directed on box)

2 tablespoons chopped peanuts

whipped cream for topping

Preparation

In large bowl beat peanut butter, cream cheese and butter 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 each pie with a half-inch layer of chocolate pudding.

Sprinkle chopped peanuts on top. Cover with plastic wrap and chill at least two hours. Top with additional whipped cream, if desired.