2 baked 9" graham cracker pie crusts
1 c. chunk style peanut butter
1 (8 oz.) pkg. cream cheese, softened
1/2 c. plus 1 tbsp. sugar
1 tsp. vanilla
1/4 c. butter, softened
1 c. whipping cream
1 tbsp. chopped nuts
Optional: 1 box instant chocolate pudding 1 can whipped cream

Prepare graham cracker pie crusts as directed. In a 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 a separate bowl, beat cream with the 1 tablespoon sugar until it forms soft peaks when beaters are lifted. Fold into the peanut butter mixture until thoroughly blended. Pile into crusts and cover with plastic wrap or inverted pie crust covers. Chill at least 2 hours. Sprinkle with chopped peanuts before serving.

Optional: Frost pie with 1/2 inch layer of already made instant chocolate pudding and then sprinkle the chopped peanuts on top. Serve with whipped cream. Makes 2 pies - 10 servings.