Easy Peanut Butter Mousse Pie With Chocolate Crust
- 2 (9 inch) chocolate cookie pie crust (store bought or make your own)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup peanut butter
- 2 tablespoons peanut butter
- 1/2 cup sweetened condensed milk (use half 14-ounce can)
- 1 cup sifted confectioners' sugar
- 3 1/4 cups cool whip frozen whipped topping
- Cool Whip or whipped cream, for topping
- grated chocolate (to garnish)
- chopped peanuts (optional)
- In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
- Mix in confectioner's sugar.
- Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
- Divide evenly between the two prepared crusts.
- Top with whipped cream or more Cool Whip topping.
- Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
- Chill for a minimum of 4 hours before serving.
chocolate cookie pie crust, cream cheese, peanut butter, peanut butter, condensed milk, sugar, cool whip frozen, cream, chocolate, peanuts
Taken from www.food.com/recipe/easy-peanut-butter-mousse-pie-with-chocolate-crust-142096 (may not work)