Recipe(tried): Chocolate Pudding & Peanutbutter Pie

CHOCOLATE PUDDING PEANUT-BUTTER PIES

4 (9") graham cracker pie crusts
1 1/2 c. powdered sugar
1 (8 oz.) pkg. cream cheese
2 lg. pkgs. chocolate instant pudding
1 c. creamy or chunky peanut butter
5 c. cold milk
2 (8 oz.) containers Cool Whip 1 (12 oz.) Cool Whip

Combine cream cheese and peanut butter in
large bowl; beat at medium speed until
light and fluffy. Gradually add the two
(8 oz.) containers of Cool Whip and
powdered sugar. Continue to beat until
smooth. Spoon filling evenly into
prepared pie crusts. Freeze one hour
until firm for pudding layer.

PUDDING LAYER:
In large bowl, pour in milk and add
chocolate pudding mix. Beat until smooth
and creamy. Spoon pudding evenly on
top of peanut butter layer in each crust.
Freeze 1 hour until firm for whipped topping.

WHIPPED TOPPING:
Take the 12 oz. container of Cool Whip
and spoon evenly over each pie.
Sprinkle with chocolate sprinkles.

Freeze overnight. Thaw for 8 hours in the fridge
before serving.

Makes 4 - 9" pies.