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.
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