1-1/2 cups confectioners’ sugar
8 ounces cream cheese, softened
3/4 cup crunchy peanut butter
3/4 cup milk
12 ounces whipped topping
1/4 cup chopped Spanish peanuts
2 baked (8-inch) pie shells
Procedures : Beat the confectioners’ sugar and cream cheese in a mixer bowl until fluffy, scraping the bowl occasionally. Add the peanut butter.
Beat until mixed. Add the milk gradually, beating constantly until mixed. Fold in the whipped topping and peanuts.
Spoon into the pie shell.
Freeze for 15 to 30 minutes. Cut into slices. Top each slice with chocolate curls.
Hint: Prepare chocolate curls by pouring melted chocolate onto a waxed-paper-lined baking sheet. Spread the chocolate into a two- to three-inch strip. Let stand until the chocolate is cool and slightly sticky but not firm. Pull a vegetable peeler or knife slowly across the chocolate until a curl forms, allowing the chocolate to curl on top of the utensil. Transfer the curl with a wooden pick to a plate. Repeat the process with the remaining chocolate. Chill until just before serving.
SERVINGS: 6 – 8