Recipe - Peanut Butter Cream Cheese Pies

2 9inch graham cracker crust
pie shells; baked
1 cup Chunkstyle peanut butter
8 ounce Cream cheese; softened
One fourth cup Margarine; softened
One half cup Plus
1 tablespoon Sugar; divided use
1 teaspoon Vanilla
1 cup Whipping cream
1 pack Instant chocolate pudding
(prepared as directed on
box)
2 tablespoon Chopped peanuts
1 Spray can whipped cream

Date: Sun, 11 Feb 1996 10:52:03 EST

From: AKSC87A@prodigy.com (MARY JO KNAPPER)

In large bowl beat peanut butter, cream cheese and margarine with electric
mixer until blended. Gradually add One half 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 halfinch of chocolate pudding. Sprinkle chopped peanuts on
top. Cover with plastic wrap or with inverted pie crust covers. Chill at
least two hours.

MCRECIPE@MASTERCOOK.COM

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