Chocolate Peanut Butter Pie
(Beatrice Webster)

Note:  This recipe makes 2 pies

2 (9-inch) baked pie crusts

Bottom Layer:
6-oz. Philadelphia original brand cream cheese, room temperature
1/2 cup white granulated sugar
1/2 cup Jif creamy peanut butter
8-oz. container Cool Whip, thawed

Middle Layer:
2 (3.4-oz.) boxes Jell-O cook and serve chocolate pudding and pie filling mix
3 cups milk
2 large egg yolks

Top Layer:
2 (8-oz.) containers Cool Whip

Bottom Layer: In a medium-size bowl with an electric mixer, cream together cream cheese and sugar until light and fluffy.  Add peanut butter and beat until smooth.  Fold in Cool Whip.  Divide equally between two baked pie crusts.  Refrigerate until firm.

Middle Layer:  In a medium-size saucepan over medium heat, whisk pudding and pie filling mixes into milk along with egg yolks.  Cook until mixture thickens.  Cool and then distribute equally on tops of two peanut butter pie bases.  Chill.

Top Layer:  Spread Cool Whip equally on tops of pies.  Refrigerate and serve cold.  This recipe makes 2 pies.