1 (8 oz.) pkg. cream cheese, softened
1 c. crunchy peanut butter
1 (16 oz.) frozen whipped topping
1 1/2 c. powdered sugar
2 9" chocolate pie crusts
Mrs. Richardson's hot fudge topping
Chocolate shavings, optional

Spread fudge topping on bottom and sides of pie crusts. Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar and continue beating until smooth. Spoon filling into prepared crusts. Freeze at least 8 hours or overnight. Garnish with chocolate shavings, if desired. Yield: two 9 inch pies.

Keeps well in freezer for several weeks in an airtight container.