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Peanut Butter Cream Cheese Mousse




  1. In a large bowl, using a handheld electric mixer set at medium-high speed, cream together peanut butter, cream cheese and vanilla extract. Gradually beat in confectioners' sugar.
  2. Using an electric mixer fitted with chilled beaters and a chilled bowl, beat cream just until stiff peaks begin to form. With a rubber spatula, stir 1/3 of the whipped cream into peanut butter mixture until smooth.
  3. Gently fold in remaining whipped cream until incorporated. Spread evenly in pie shell.
  4. Refrigerate for at least 2 hours or until peanut butter mousse is firm. If you'd like, top pie with whipped cream, chopped peanuts and/or chocolate curls.
  5. Store leftover pie in refrigerator.

Serves 8 to 10.


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