Chocolate peanut butter pie

Whip the heavy cream with the instant vanilla pudding mix to stiff peaks; set aside.

Beat the softened cream cheese with the peanut butter, a little vanilla and a tiny pinch of salt; it may look split.

Add the powdered sugar and mix.

Mix in the whipped cream until smooth and fluffy; overmixing is fine.

Put the pre-made crust in the oven about 10 minutes to crisp, then cool completely.

Fill the crust and refrigerate, covered with the crust's lid, about 8 hours or overnight.

Pour very hot heavy cream over the chocolate chips so they are submerged; let sit a minute or two, then whisk smooth.

Spread the ganache edge to edge and chill about half an hour to set.

Top generously with cool whip or whipped cream; optionally dust with cocoa powder, grate chocolate over or add chopped peanuts.