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4 Hershey's candy bars
1 (8 oz.) pkg. cream cheese, softened
1 c. creamy peanut butter
1 (16 oz.) Cool Whip
1 1/2 c. powdered sugar
2 (9-inch) graham cracker crusts

Shave 1 1/2 Hershey's chocolate bars into bottom of each crust.
Reserve 1/2 bar for top of each pie. Combine cream cheese and peanut
butter in large mixing bowl; beat until smooth. Gradually add
whipped topping and powdered sugar and continue beating until smooth.
Spoon filling into prepared crusts. Garnish with remaining
chocolate shavings. Refrigerate at least 8 hours or overnight.
Also, good frozen. Yields two 9-inch pies.

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