Silky Peanut Butter Pie

• 1 env. KNOX Unflavored Gelatine
• 1 cup milk, divided
• 3/4 cup creamy peanut butter
• 1/2 cup sugar
• 2 cups POLLY-O Natural Part Skim Ricotta Cheese
• 1 ready-to-use vanilla wafer crumb crust (6 oz.)
• 1/2 cup thawed COOL WHIP Whipped Topping
• 3 Tbsp. PLANTERS COCKTAIL Peanuts

1. Sprinkle gelatin over 1/4 cup of the milk in blender container; let stand 2 min.
2. or until gelatin is softened.
3. Meanwhile, heat remaining 3/4 cup milk in saucepan or microwave.
4. Add to gelatin mixture; cover.
5. Blend on low speed until gelatin is completely dissolved.
6. Add peanut butter, sugar and ricotta cheese; cover.
7. Blend on high speed until smooth.
8. Refrigerate until mixture mounds slightly when dropped from a spoon.
9. Spoon into pie crust.
10. Refrigerate 3 hours or until set.
11. Cut into 10 slices to serve.
12. Top each serving with about 1 Tbsp.
13. of the whipped topping and a sprinkling of peanuts.
14. Store leftover pie in refrigerator.

unflavored gelatine, milk, peanut butter, sugar, pollyo natural, ready, thawed cool, peanuts

Taken from www.kraftrecipes.com/recipes/silky-peanut-butter-pie-54987.aspx (may not work)