Cream Cheese Snickers Candy Bar Pie

      1    9" pastry shell, baked, cool
      2    Eggs
      1    Unflavored gelatin envelope
    1/4 c  Water, cold
      6    1-1/2oz Snickers candy 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

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. Stiffly 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.


Yield: 10 Servings