PEANUT BUTTER & CHOCOLATE FUDGE FANTASY MOUSSE PIE

ADAPTED FROM: from Cookies and Cups http://www.thesweetslife.com/2012/02/reeses-fudge-pie.html

INGREDIENTS:

Crust

1  9” Keebler Shortbread or Graham Crust

Peanut Butter and Chocolate Fudge
1 (14 oz) can sweetened condensed milk
2 cups milk chocolate chips

1 cup peanut butter and chocolate swirl chips (use milk chocolate chips if swirl is unavailable)

1 teaspoon peanut butter (if swirl is unavailable increase to 1 Tablespoon)
1/4 tsp salt
2 tsp vanilla
1 (8 oz) bag Reese's minis

Peanut Butter Mousse
½  cup creamy peanut butter
½ cup powdered sugar
4 oz cream cheese, softened

1 teaspoon Philadelphia Cream Cheese Milk Chocolate Indulgence Spread (optional)
¾  cup heavy whipped cream, whipped

20 mini Reese’s mini’s coarsely chopped for garnish

DIRECTIONS:

To make the fudge, mix all ingredients together over medium low in a heavy sauce pan. Stir until smooth, and almost completely melted (be sure not to overcook or the texture will not be smooth.  The chips will continue to melt after the pan is no longer on the burner). Pour fudge over crust, spreading evenly. Press Reese's minis into the fudge.

To make the mousse, mix the peanut butter, cream cheeses, and powdered sugar in a bowl, beating with a mixer until combined and smooth. Fold in Whipped Cream. Spread over the top of the pie.

Coarsely chop Reese's minis and sprinkle over the pie. Cover and chill for at least 1 hour before cutting into slices and serving.  Before serving let sit for about 10 minutes to allow the fudge to soften.

Ingredients

Making the Peanut Butter and Chocolate Fudge

Melted Fudge

Mini Reese's Pressed Into Fudge Layer

Peanut Butter Mousse

Mousse Layer

Garnished Pie