Chocolate Peanut Butter Pie

I'm going to die if I can't

have some pie!

This makes 4 pies and serves 32

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4 graham cracker pie crust, 9 inch

1 1/2 cups icing sugar

1 8 oz. pkg. cream cheese

2 large pkg. chocolate instant pudding

1 cup peanut butter

5 cups milk

2 8 oz. Cool Whip

1 12 oz. Cool Whip

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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.