Ingredients
-
1
-
1 2/3
-
3
-
1/4
-
1/3
-
2
-
1
-
1
-
2
-
1/2
-
1/3
-
1
-
1
-
-
Directions
Peanut Butter and Chocolate Mousse Pie, This recipe is from an email from the www hersheys com website The cook time listed is really for refrigeration time , DELICIOUS!!! I made this for dessert last week and my family LOVED it! The only change I made was to place half of the chocolate creme bottom, peanutbutter filling in the middle, and the rest of the chocolate creme on top This one is definately a keeper!!!, Excellent, excellent pie I looked through a lot of recipes for this one; I really wanted a choc p b pie that did not have a cookie or graham crust This fit the bill and the layers made it extra special for company The bottom layer is almost like peanut butter cup filling, with just a hint of cream cheese flavor The top is very velvety smooth; good chocolate flavor but personally I’d like a deeper chocolate I might try to add a little more cocoa next time Another note: 1 2/3 cup p b chips is exactly one 10oz bag
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Steps
|
1
Done
|
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 Crust. |
|
2
Done
|
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 at Medium Speed 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; Store Leftover Pie in Refrigerator. |
