1 (9-inch) pie crust, baked and cooled
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 unsweetened cocoa powder
1 teaspoon unflavored gelatin
1/2 cup granulated sugar
1/3 cup plus 2 tablespoons milk, divided
1 cup cold whipping cream
2 tablespoons boiling water
1 tablespoon cold water
1 teaspoon vanilla extract
In making the peanut butter mousse layer, in a medium bowl, you need to melt 1 ½ cups of peanut butter chips. Beat the cream cheese, confectioner’s sugar and 1/3 cup of milk until smooth. Add the melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread this to cooled crust.
In making the chocolate mousse layer, in a small bowl, sprinkle gelatin over cold water. Let stand for about a minute to soften. Add the boiling water and stir until the gelatin is completely dissolved. Let it cool.
In a medium bowl, combine cocoa and granulated sugar. Add whipping cream and the vanilla extract. Using your electric mixer, beat this in medium speed until stiff.
Pour the gelatin mixture and beat until well blended. Spread this on top of the peanut butter layer.
Garnish the remaining chips and have this refrigerated for about 4 to 6 hours before serving.