More Great Recipes: Dessert

Peanut Butter - Chocolate Mousse Pie

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Serves | Prep Time | Cook Time


Peanut Butter - Chocolate Mousse Pie
1 (9-inch) pie crust, baked and cooled
1-2/3 cups (10-ounce package) Peanut Butter Chips,
1 package (3 ounces) cream cheese, softened
1/4 cup powdered sugar
1/3 cup plus 2 tablespoons milk, divided
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/3 cup Cocoa
1 cup (1/2 pint) cold whipping cream
1 teaspoon vanilla extract

Melt 1-1/2 cups peanut butter chips. Beat cream

cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled


Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir

until gelatin is completely dissolved. Cool slightly.

Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer.

Refrigerate several hours. Garnish with remaining

chips. Cover; refrigerate leftover pie.

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