Chocolate Peanut Butter Mousse Pie

Chocolate Peanut Butter Mousse Pie

1 14-ounce can sweetened condensed milk, divided

2/3 cup semisweet chocolate chips

1 9-inch graham cracker crust

1 8-ounce package cream cheese, softened

1 cup peanut butter

2 cups frozen whipped dessert topping, thawed

Combine 1/3 cup sweetened condensed milk and chocolate chips in a microwave-safe bowl.  Microwave on high for 30 seconds.  Stir until smooth.  Place 2 tablespoons of the chocolate mixture in a resealable plastic bag for drizzle; set aside.  Spread remaining chocolate evenly over the bottom of the piecrust.  Chill for 10 minutes.

In a large bowl, beat remaining sweetened condensed milk, cream cheese and peanut butter with an electric mixer until smooth.  Fold in topping.  Spoon over the chocolate layer.

Cut a corner off the bag with reserved chocolate.  Drizzle over the pie.

Freeze for 1 hour, or until firm.  Makes 8-10 servings.

*This pie can be made ahead and kept in the freezer.  Refrigerate for 30-45 minutes before serving.