1 cup whipping cream
1 cup sugar
1 cup peanut butter
8 oz. cream cheese
6 mini graham cracker crusts (I think it is 6. . it may be 8)

Whip whipping cream. Blend in sugar, cream cheese and peanut butter until smooth.
Pour into the crusts. Wrap in plastic wrap. Refrigerate for at least one hour.
Top with whipped cream and nuts. It is also divine with some hot fudge or chocolate syrup.
Helpful hint: put the pie upside down on the serving plate, it is much easier to get out of the tin.
Then just cover it up with whipped cream. Beautiful. They are really simple to make.
One time I made 300 of them for a party *lol*