3 c. heavy (whipping) cream
1 1/2 lbs. (three 8 oz. pkgs.) cream cheese, room temperature
1 1/2 c. confectioners' sugar
2 1/2 c. smooth peanut butter
2 (10 inch) graham cracker crusts
Hot fudge sauce

Whip heavy cream until stiff peaks form. Refrigerate. Beat cream cheese and sugar on medium speed until blended and smooth, approximately 4 minutes. Add peanut butter and blend on medium speed for approximately 3 minutes.

Gently fold in heavy cream. Fill pie shells completely and pipe remaining filling over top to decorate. Place in refrigerator overnight or at least 6 hours. Top with hot fudge sauce.