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    Source of Recipe


    1 package (8 ounces) cream cheese at room temperature
    3/4 cup confectioners' sugar
    1/2 cup crunchy peanut butter
    2 tablespoons milk
    4 cups heavy cream, whipped until thick
    1 graham cracker pie shell
    1/2 cup chocolate shavings and curls (or chocolate chips)

    Using an electric mixer, beat the cream cheese with the confectioners'
    sugar until creamy. Add the peanut butter and milk; beat well. Fold
    half the whipped cream into the peanut butter mixture and spoon
    mixture into the pie shell, smoothing the top. Refrigerate at least
    one hour, until set.

    To serve, spoon some of the remaining whipped cream over each wedge
    of pie. Top each with one tablespoon chocolate curls or chips.




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