1 (8 ounce) package cream cheese, softened
3/4 cup butter, softened
1 1/2 cups white sugar
1 1/2 cups canned,fat free peanut butter
1 (10 ounce) can crushed pineapple with juice
1 (10.5 ounce) can crushed pineapple
1 (11 ounce) package cream cheese, softened
1 egg
1 (4 ounce) can evaporated milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (9 inch) prepared pie crust
1 (9 inch) prepared chocolate cookie crust
In a medium bowl, beat cream cheese until smooth. Stir in butter and sugar. Mix in peanuts, pineapple juice and peanut butter. Mix in pineapple and cream cheese mixture. Fold in pudding mixture. Spread over pie crust.
In a large saucepan, heat peanut butter, evaporated milk and vanilla pudding mix. Bring slowly to a boil, stirring constantly. Boil 2 minutes. Remove from heat.
Pour whipped cream over pie. Chill in refrigerator.
Pop pie into pie crust. Chill 3 hours before serving. Serve with whipped cream frosting. Frost with chocolate frosting.