In large bowl, beat peanut butter, cream cheese, and margarine with electric mixer. Mix until blended. Gradually add 1/2 cup sugar. Beat for about 1 minute until soft and fluffy. Beat in vanilla.
In another bowl, whip cream with 1 tablespoon sugar until soft peaks form when the beater is lifted. Fold into peanut butter mixture until thoroughly blended.
Pour into pie shells. Frost pies with a half-inch of chocolate pudding. Sprinkle chopped peanuts on top.
Cover with plastic wrap or with inverted pie crust covers. Chill at least two hours.
