Reese's Mousse Pie

Yield: 6 to 8 servings

Ingredients

Crust

• 1 (9 inch) pie crust, baked and cooled

Peanut Butter Mousse Layer

• 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 + 2 tablespoons milk, divided

Chocolate Mousse Layer

• 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

Instructions

Peanut Butter Mousse Layer

1. Melt 1 1/2 cups peanut butter chips.
2. Beat cream cheese, confectioners' sugar and 1/3 cup milk in a medium bowl until smooth.
3. Add melted chips; beat well.
4. Beat in remaining 2 tablespoons milk.
5. Spread into the cooled crust.

Chocolate Mousse Layer

1. Sprinkle gelatine over cold water in a small bowl; let stand for 1 minute to soften.
2. Add boiling water; stir until gelatine is completely dissolved.
3. Cool slightly.
4. 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.
5. Spread evenly over peanut butter layer.
6. Refrigerate for several hours.
7. Garnish with remaining chips.
8. Store leftovers in refrigerator.