Peanut Butter Pie
(from: Cooking Light Holiday Cookbook)

1 C powdered sugar
1 (8 oz) block soft cream cheese
1 C natural style creamy peanut butter
1 (14 oz) can sweetened condensed milk
1 (12 oz) thawed whipped topping
2 (9 inch) graham cracker pie shells
4 tsp. chocolate sundae syrup

Combine 1st three ingredients in a large bowl, beat with a mixer at medium speed until smooth. Add condensed milk, and beat until combined. Stir in whipped topping. Divide mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges and drizzle with chocolate syrup.