PEANUT BUTTER MOUSSE PIE


9-inch chocolate cookie pie crust 
1 pkg. (10 oz.) peanut butter chips, divided
3 oz. pkg. cream cheese, softened
1/4 c. powdered sugar
1/3 c. plus 2 Tbsp. milk, divided
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water
1/2 c. granulated sugar
1/3 c. unsweetened cocoa powder
1 c. cold heavy cream (whipping cream)
1 tsp. vanilla extract 


In a medium saucepan, double-boiler, or the microwave, melt 1 1/2 cups of the peanut butter chips. (If you melt in the microwave, be careful not to burn them like we tried to do). Beat the 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 the bottom of the crust.

Sprinkle the gelatin over the cold water in a small bowl, and let stand 1 minute to soften. Add the boiling water, and stir until gelatin is completely dissolved. Cool. (It doesn't need to be completely cooled). Combine granulated sugar and cocoa in medium bowl, and add the whipping cream and vanilla. Beat at medium speed until stiff, then add the gelatin mixture, and beat until well blended. Spread evenly over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Store leftovers in refrigerator.