1 prepared graham cracker pie crust, baked
3 oz. cream cheese, softened
1 c. confectioners' sugar
1/4 c. heavy cream
1 c. peanut butter, smooth
2 tsp. vanilla
4 Reese's Peanut Butter cups
1 1/2 c. heavy cream, chilled
1 can Presto Whip
Shaved chocolate

In bowl beat cream cheese with confectioners' sugar until light and fluffy. Beat in the 1/4 cup heavy cream, peanut butter and vanilla. In a chilled bowl, beat the 1 1/2 cups heavy cream until it forms stiff peaks. Fold whip cream into peanut butter mixture, gently and thoroughly. Fold in chopped peanut butter cups. Turn filling into the cooked crust. Refrigerate overnight. Garnish with Presto Whip and shaved chocolate.