CRUST:

3 c. vanilla wafer crumbs (12 oz. box)
1 stick melted butter

In large bowl moisten crumbs with butter. Put a thin layer on sides and bottoms of two 9 inch pie pans. Bake at 350 degrees for 10-15 minutes. Cool.

FILLING:

1/2 lb. cream cheese, softened
1/2 c. creamy peanut butter
1/2 can (of 14 oz.) sweetened condensed milk, cold
1 c. powdered sugar
1 (8 oz.) container frozen whipped topping, thawed

TOPPING:

Frozen whipped topping, thawed for frosting
Unsalted peanuts for garnish, chopped

In a large bowl beat cream cheese, peanut butter, condensed milk with mixer until creamy. Add powdered sugar gradually. Fold in whipped topping. Pour into cooled pie crusts and frost with whipped topping. Garnish with chopped peanuts. Refrigerate until chilled. Can be made ahead and frozen. Also can be garnished with shaved semi-sweet chocolate. Delicious!