| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Pies, Chocolate, Nuts | 10 | Servings | |
INGREDIENTS
| 1 | 9" pastry shell, baked, cool | |
| 2 | Eggs | |
| 1 | Unflavored gelatin envelope | |
| 1/4 | c | Water, cold |
| 6 | 1-1/2oz Snickers Bars, cut into pieces | |
| 1/4 | c | Peanut butter, chunky |
| 8 | oz | Cream cheese, softened |
| 1 1/2 | c | Powdered sugar, unsifted |
| 1 | ts | Cocoa |
| 3 | tb | Evaporated milk |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 1 | c | Heavy cream, whipped |
| Peanuts, salted, chopped | ||
| Sweetened whipped cream |
INSTRUCTIONS
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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