Easy Peanut Butter Cookie Crust Pie

• 1 cup crunchy peanut butter
• 1 cup sugar
• 1 egg
• 5 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1-1/2 cups JET-PUFFED Miniature Marshmallows
• 1/3 cup milk
• 1 Tbsp. finely chopped PLANTERS COCKTAIL Peanuts
• 1 tub (7.4 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Heat oven to 350F.
2. Beat peanut butter, sugar and egg in large bowl with mixer until blended; press onto bottom and up side of 9-inch pie plate.
3. Use fork to make cross-hatch design around edge.
4. Bake 14 to 15 min.
5. or until golden brown.
6. Cool completely.
7. Meanwhile, microwave 4 oz.
8. chocolate, marshmallows and milk in large microwaveable bowl on HIGH 1 min.
9. or until chocolate and marshmallows are completely melted, and mixture is well blended when stirred.
10. Cool to room temperature.
11. Add 2 cups COOL WHIP to chocolate mixture; stir gently just until blended.
12. Spoon into crust; top with remaining COOL WHIP.
13. Refrigerate 2 hours or until firm.
14. Meanwhile, draw 7 (2-inch) stars on paper; place on baking sheet.
15. Cover with waxed paper.
16. Microwave remaining chocolate in microwaveable bowl on HIGH 1 min.
17. or until melted, stirring after 30 sec.
18. ; spoon into resealable plastic bag.
19. Press out excess air, then seal bag.
20. Cut small 1/8-inch piece off one bottom corner of bag; use to trace outlines of stars, then fill in centers.
21. Sprinkle with nuts; refrigerate 10 min.
22. or until chocolate is firm.
23. Remove stars carefully from waxed paper.
24. Use to garnish pie just before serving.

crunchy peanut butter, sugar, egg, chocolate, jetpuffed miniature marshmallows, milk, peanuts

Taken from www.kraftrecipes.com/recipes/easy-peanut-butter-cookie-crust-pie-167446.aspx (may not work)