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This recipe was clipped from a magazine about five years ago and taped to the cupboard door. It's a keeper.

• 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.

Thursday, January 30, 2003