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)

1. 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).
2. Mix in confectioner's sugar.
3. Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
4. Divide evenly between the two prepared crusts.
5. Top with whipped cream or more Cool Whip topping.
6. Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
7. 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)