1 (9-inch) pie crust, baked and cooled
1 2/3 cups (10 ounce package) Reese’s Peanut Butter Chips, divided
3 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1/3 cup plus 2 tablespoons milk, divided
1 teaspoon unflavored gelatine
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon vanilla extract
Procedures : Peanut Butter Mousse Layer: Melt 1 1/2 cups peanut butter chips. Beat cream cheese, confectioners’ sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
Chocolate Mousse Layer: Sprinkle gelatine over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatine is completely dissolved. Cool slightly.
Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla extract. Beat at medium speed until stiff; pour in gelatine mixture, beating until well blended. Spread evenly over peanut butter layer. Refrigerate several hours.
Garnish with remaining chips.
Makes 6 to 8 servings.
Store leftovers in refrigerator