Peanut butter, 2 graham cracker crusts, frozen whipped topping, cream cheese, sweetened condensed milk, vanilla, semi-sweet chocolate chips, peanut butter chips.
With an electric mixer beat together the softened cream cheese, sweetened condensed milk and powdered sugar. Add vanilla and peanut butter and mix well. Fold in the whipped cream.
Pour into the graham cracker crusts. Refrigerate for 6 to 8 hours. After they have had time to set up well, melt 1 cup of the chocolate chips and 1 cup of the peanut butter chips. Add 1 Tbs of shortening or butter (do not use margarine, it has water in it and will ruin your chocolate) to each and stir well until melted and smooth.
Drizzle over the pies in a decorative pattern. I put the melted chips in two squeeze bottles and use them to drizzle the chocolate and peanut butter over the pies. You can also just use a spoon.
8 oz. cream cheese
1 14 oz. can sweetened condensed milk
1 cup confectioners sugar
1cup crunchy peanut butter (can use smooth)
16 oz. frozen whipped topping
2 graham cracker crusts
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
2 Tbs. shortening or butter (not margarine)
1 tsp. vanilla
You can make this a lighter dessert if you are watching your calories by using light cream cheese, fat free sweetened condensed milk and light whipped topping. The difference is barely noticeable.