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Aud-Mar Supper Club Chocolate Peanut Pie

1 package (8 oz.) cream cheese, room temperature
1 C. creamy peanut butter
1 C. powdered sugar
3/4 of 8 oz. container frozen whipped topping, thawed
1/2 C. granulated sugar
1 C. butter, room temperature
1 t. vanilla extract
1 1/2 C. chocolate chips, melted
1 baked 9-inch piecrust
1 C. chopped peanuts

To make filling, beat cream cheese and peanut butter until creamy. Gradually add powdered sugar and mix well. Fold in whipped topping and set aside in cool place.

To make chocolate topping, beat granulated sugar and butter in bowl until creamy. Add vanilla and melted chocolate chips. Beat until smooth.

Spread thin layer of chocolate topping in bottom of prepared crust. Sprinkle with a few chopped peanuts. Fill rest of crust with filling. Spread remaining chocolate mixture over filling and sprinkle with rest of peanuts.

Chill about 3 hours. When ready to serve, cut with hot knife.

Makes about 12 servings.
 

    
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