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    Reese's Mousse Pie

    Source of Recipe


    List of Ingredients

    9-inch pie crust, baked and cooled (we used chocolate crumb crust)

    1 2/3 cups (10-ounce package) Reese's Peanut Butter Chips, divided

    3-ounce package cream cheese, softened

    1/4 cup powdered sugar

    1/3 cup plus 2 tablespoons milk, divided

    1 teaspoon unflavored gelatin

    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


    Peanut Butter Mousse Layer: 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.

    Chocolate Mousse Layer: 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. Spread evenly over peanut butter layer.

    Refrigerate several hours. Garnish with remaining chips. Makes 6 to 8 servings. Store leftovers in refrigerator.




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