Chocolate-Marshmallow Cream Pie

• 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
• 1/4 cup (1/2 stick) margarine or butter, melted
• 24 JET-PUFFED Marshmallows
• 1/2 cup milk
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
• 1-1/2 cups whipping cream, divided
• 2 Tbsp. PLANTERS COCKTAIL Peanuts, chopped

1. Coarsely chop 8 of the cookies; set aside.
2. Finely crush remaining 16 cookies; mix with margarine.
3. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust.
4. Refrigerate until ready to use.
5. Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.
6. Remove from heat; cool completely.
7. Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form.
8. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended.
9. Spoon into prepared crust.
10. Refrigerate at least 3 hours.
11. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie.
12. Sprinkle with peanuts.
13. Store leftover pie in refrigerator.

sandwich cookies, margarine, jetpuffed, milk, chocolate, whipping cream, peanuts

Taken from www.kraftrecipes.com/recipes/chocolate-marshmallow-cream-pie-56347.aspx (may not work)