INGREDIENTS

INSTRUCTIONS

Prepare the crust by combining cookies and butter. Press into bottom
and up sides of a 9" pie plate. CHILL UNTIL SET.  Combine the chocolate
chips, 1 Tbsp corn syrup and 1 Tbsp water in  the top of a double
boiler. Cook over simmering water until the  chocolate melts and the
mixture is smooth. Remove from heat and COOL  WELL.  Meanwhile combine
the peanut butter, 1/3 cup sugar, 3 Tbsp corn  syrup, and 3 Tbsp water
in a 2 quart saucepan. Cook over medium heat,  stirring constantly
until the sugar is dissolved and the mixture is  well blended. Pour
into a bowl and stir in the peanuts; COOL.  Beat the egg whites until
foamy, using an electric mixer at high  speed. Gradually add 2 Tbsp
sugar, 1 Tbsp at a time, beating well  after each addition. Beat in the
vanilla and continue beating until  stiff, glossy peaks form when the
beaters are slowly lifted. Fold the  egg white mixture into the whipped
cream. Then fold in the peanut  butter mixture. Pour half of the peanut
butter mixture into the  crust. Drizzle half of the chocolate mixture
over the filling.  Top  with the remaining filling.  Drizzle the
remaining chocolate in parallel lines over the filling.  Pull a knife
across the lines at 1 inch intervals. FREEZE UNTIL FIRM.  Wrap securely
in aluminum foil. Return to the freezer and CONTINUE  FREEZING 8 HOURS
OR OVERNIGHT.  Remove from the freezer 10 minutes  before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 268
Calories From Fat: 147
Total Fat: 17.3g
Cholesterol: 11.4mg
Sodium: 132.9mg
Potassium: 160mg
Carbohydrates: 26g
Fiber: 1.8g
Sugar: 9.5g
Protein: 5.7g