Reese'S Mousse Pie

• 1 9 inch pie shell, baked and cooled
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1/2 cup sugar
• 1/3 cup cocoa
• 1 cup cold whipping cream
• 1 teaspoon vanilla
• 1 (10 ounce) package reese peanut butter chips, divided
• 1 (3 ounce) package cream cheese
• 1/4 cup powdered sugar
• 1/3 cup milk, plus
• 2 tablespoons milk
• peanut butter chips (to garnish)

1. Bake crust according to directions.
2. Cool.
3. Sprinkle gelatin over cold water in small bowl, let stand 1 minute to soften.
4. Add boiling water, stir until gelatin is completely dissolved.
5. Cool slightly.
6. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla.
7. Beat at medium speed until stiff; pour in the gelatin mixture, beating until well blended.
8. Spoon 1 cup of the chocolate mixture into cooled crust; refrigerate while preparing peanut butter layer.
9. Melt 1 1/2 cups peanut butter chips as directed on package.
10. Beat cream cheese and powdered sugar in medium bowl; gradually.
11. add 1/3 cup milk until smooth.
12. Add melted chips; beat well.
13. Beat in remaining 2 tablespoons milk.
14. Lightly spread over chocolate layer in crust.
15. Top with remaining chocolate mixture.
16. Refrigerate several hours.
17. Garnish with remaining chips.
18. Cover; store leftover pie in refrigerator.

shell, unflavored gelatin, cold water, boiling water, sugar, cocoa, cold whipping cream, vanilla, butter chips, cream cheese, powdered sugar, milk, milk, peanut butter

Taken from www.food.com/recipe/reeses-mousse-pie-45491 (may not work)