Peanut Butter Cream Pie with Chocolate Lace

FOR THE CRUST:
Combine margarine or butter and crushed wafers. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill in refrigerator while preparing filling.

FOR THE FILLING:
In a medium mixing bowl beat whipping cream, 2 tablespoons powdered sugar, and the vanilla till soft peaks form; set aside. In a large mixing bowl beat cream cheese and peanut butter till light and fluffy. Add 1/2 cup powdered sugar and the milk; beat till smooth and creamy. Fold the whipped cream mixture into the peanut butter mixture. Spoon evenly into the crust. Cover and chill for 4-6 hours.

FOR THE CHOCOLATE LACE:
Place the chocolate pieces or chopped chocolate and shortening in a heavy plastic bag. Close bag and put section with chocolate in a small bowl of warm water. Let stand till melted. Snip off one corner of the bag. Pipe small designs onto waxed paper-lined baking sheets. Let stand till dry, then peel the chocolate from the waxed paper and use to garnish each serving. Store in the refrigerator.