CRUST:

2 1/2 c. graham cracker crumbs
1/2 c. melted butter
4 tbsp. sugar

Mix and divide equally into 2 (9-inch) pie pans. Pat into a crust.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. crunchy peanut butter
1 (16 oz.) frozen whipped topping
1 1/2 c. sifted powdered sugar
Chocolate shavings, if desired

Combine cream cheese and peanut butter. Beat at medium speed until light and fluffy. Gradually add whipped topping and powdered sugar and beat until smooth.

Spoon filling into crusts. Freeze at least 8 hours or overnight. Garnish with chocolate shavings.