Creamy Peanut Butter Pies

Blend cream cheese and powdered sugar until smooth. Add milk and peanut butter; blend until smooth and creamy.

Gently fold in about 3/4 of the large tub of Cool Whip. Set aside.

Heat fudge in microwave until thinned – pour about 1/4 of the jar into the bottom of one pie shell. Repeat in second shell.

Spoon half the pie filling into one shell, on top of the fudge. Repeat with second pie.

Cut each peanut butter cup into 6 wedges & place 12 wedges around the outside edge of each pie. Dip a fork into the fudge (reheat if necessary) and drizzle over the top of the pie.

Cover and put them in the freezer to firm up. Remove from freezer about 15 minutes before you enjoy them, so they’re soft enough to eat!!