1 9" pie crust (I used chocolate cookie crust)
1 10 oz pkg peanut butter chips
3 oz cream cheese
¼ C powdered sugar
1/3 C + 2 Tbls milk
1 tsp unflavored gelatin
1 Tbls cold water
2 Tbls boiling water
½ C sugar
1/3 C cocoa powder
1 C whipping cream
1 tsp vanilla
Optional: additional prepared whipped cream for serving.
Directions
Melt 1½ C peanut butter chips. Beat cream cheese, powdered sugar and 1/3 C milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 Tbls milk. Spread in pie shell.
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 until stiff; pour in gelatin mixture, beating until well blended. Spoon over peanut butter mixture in pie shell. Refrigerate at least 2 hours.
Garnish with remaining chips; serve with additional whipped cream.
