Peanut Butter Cream Cheese Pies

2 graham cracker crust pie shells

(9-inch)/baked) 1 cup chunk-style peanut butter

8 ounces cream cheese -- softened

1/4 cup margarine -- softened

1/2 cup plus 1 tb sugar, divided use

1 teaspoon vanilla

1 cup whipping cream

1 package instant chocolate pudding

(prepared as directed on box) 2 tablespoons chopped peanuts

1 spray can whipped cream

In large bowl beat peanut butter, cream cheese and margarine with electric mixer until blended. Gradually add 1/2 cup sugar. Beat about 1 minute, until soft and fluffy. Beat in vanilla. In another bowl, whip cream with 1 tablespoon sugar until soft peaks form when beaters lifted. Fold into peanut butter mixture until thoroughly blended. Pour into pie shells. Frost pies with a half-inch of chocolate pudding. Sprinkle chopped peanuts on top. Cover with plastic wrap or with inverted pie crust covers. Chill at least two hours.