PEANUT BUTTER PIE

1 (8 ounce) package cream cheese, softened

1 cup crunchy peanut butter

1 (16 ounce) container frozen whipped topping

1 1/2 cups sifted powdered sugar

2 9-inch graham cracker crusts

Optional: Chocolate shavings

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.

Makes 2 9-inch pies