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1-2/3 cups (10 oz. pkg.) REESE'S Peanut Butter Chips
1 package (3 oz.) cream cheese
1/4 cup powdered sugar
1/3 cup plus 2 tablespoon milk
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/3 cup HERSHEY'S Cocoa
1 cup (1/2 pint) cold whipping cream
1 teaspoon vanilla extract
1. Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered 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.
2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator. Makes 8 servings.
I found this recipe years ago in a Sunday coupon section. It is a family favorite now. It's fairly easy to make. I replace the pie crust with a no-bake one. Like a graham cracker crust. This cuts off a little bit of time and it tastes fantastic with the graham cracker crust. My husband asks for this pie for his birthday and holidays. I use the extra chips and some milk chocolate chips on the top of the pie to decorate it.
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