1 cup creamy peanut butter
2 cups granulated sugar
16 ounces cream cheese (at room temperature)
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 1/2 cups whipping cream
2 graham cracker crusts
3 (1.45-ounce) Hershey bars
3 tablespoons milk
Beat peanut butter, sugar, cream cheese, butter and the vanilla extract in a large bowl with electric mixer until smooth and creamy.
In another bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into peanut butter mixture.
Spoon into crusts, dividing mixture equally. Refrigerate for 6 hours.
Melt Hershey bars with milk in saucepan over low heat. Spread or swirl over pie fillings. Refrigerate until firm.
Makes 2 pies.