Pie Crust 1 ½ cups Whipping Cream 1 cups Dark Chocolate Chips ½ teaspoon Vanilla Extract 8 ounces (1 bar) Cream Cheese 1 cup Creamy Peanut Butter 1 cup Powdered Sugar Hershey Syrup
In a 2 quart sauce pan, heat ½ cup of the Whipping Cream over medium heat until heat through. Remove from the heat, and stir in 1 cup of the Dark Chocolate Chips and Vanilla Extract until smooth. Pour the truffle mixture into the Pie Crust and freeze for 15 minutes. In a large bowl beat the remaining (1 cup) Whipping Cream on high speed until stiff peaks forms. In another bowl beat the Cream Cheese, Peanut Butter, and Powdered Sugar until smooth. Fold the in the Whipping Cream, and spread over truffle mixture. Refrigerate for 2 hours or longer. Before serving, drizzle the Hershey Syrup over the top, and you can add a few chopped peanuts on top as garnish too.