Chocolate Peanut Butter Cheesecake Pie

• 1 9 inch chocolate crumb crust
• 13 cup chopped peanuts
• 2 tablespoons caramel topping
• 1 (11 ounce) package peanut butter and milk chocolate chips
• 14 cup milk
• 1 (8 ounce) package cream cheese
• 14 cup powdered sugar
• 1 12 cups non-dairy whipped topping

1. Thaw topping and allow cream cheese to soften.
2. Sprinkle chopped peanuts onto bottom of pie crust, reserving about 1/3.
3. Drizzle with 1 tablespoon caramel topping.
4. Combine morsels and milk in a medium, uncovered microwave safe bowl.
5. Microwave on medium-high for 45 seconds; stir.
6. Microwave at additional 10-15 second intervals, stirring until just melted.
7. Beat cream cheese and sugar until creamy.
8. Beat in chocolate mixture.
9. Add whipped topping and stir until smooth.
10. Spoon into prepared pie crust.
11. Sprinkle with remaining peanuts and drizzle with remaining caramel topping.
12. Cover and refrigerate at least 1 hour.

crust, peanuts, caramel topping, peanut butter, milk, cream cheese, powdered sugar, nondairy

Taken from www.food.com/recipe/chocolate-peanut-butter-cheesecake-pie-78592 (may not work)