Chocolate Peanut Butter Mousse Pie

• 2 cups Crushed Nutter-Butter Cookies, Processed Into Crumbs
• 1/4 cups Earth Balance Spread
• 1-1/2 Tablespoon Smooth Peanut Butter
• 2 packages Firm Tofu (12 Ounce Packages), Divided Use
• 1 cup Semi-sweet Chocolate Chips, Melted
• 3/4 cups Unsweetened Almond Milk, Divided Use
• 3/4 cups Smooth Peanut Butter
• 2 Tablespoons Sugar
• Garnishes: Peanut Butter, Chocolate Syrup, Whole Peanuts

1. Preheat oven to 350 degrees F. In a medium bowl, combine the Nutter-Butter crumbs, Earth Balance, and 1 1/2 tablespoons peanut butter. Press into a 9-inch pie pan. Bake for 10-15 minutes, until golden brown. Remove from oven and allow to cool completely.
2. Meanwhile, make the chocolate mousse: In a blender, place 1 package tofu, chocolate chips, and 1/2 cup almond milk. Blend until smooth, stirring and scraping sides of the blender occasionally. Pour into a bowl and set aside.
3. Make the peanut butter mousse: In a blender, place 1 package tofu, 3/4 cup peanut butter, sugar, and 1/4 cup almond milk. Blend until smooth, scraping the sides of the blender and stirring occasionally. This mousse will be a little thicker than the chocolate - don't let it alarm you! Remove to a bowl and set aside.
4. Now to assemble the pie: Into the fully cooled pie crust pour about 1 1/2 cups of the chocolate mousse (you will have some left over!). Smooth out the chocolate layer, then pour about 1 1/2 cups of the peanut butter mousse on top, gently smoothing it out over the chocolate. Don't be too forceful or you'll disrupt the layers.
5. Cover with plastic wrap and place in the freezer for 1.5 to 2 hours. Remove it from the freezer, unwrap the pie, and top with garnishes. Serves 8.

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Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-mousse-pie/ (may not work)