Serves: 8
Total Calories: 448

1/3 cup semi-sweet chocolate chips
2 teaspoons vegetable oil
1 envelope unflavored jello
3/4 cup water cold
1 (8-ounce) package cream cheese softened
1 cup sugar
1 cup sour cream
2/3 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup frozen whipped topping thawed
1 chocolate cookie crumb pie crust ready-made

In a small saucepan over low heat, cook chocolate chips and oil until chocolate melts (do not burn). Remove from heat set aside.

In another small saucepan, mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat set aside.

In a large mixer bowl at medium-high speed, beat cream cheese, sugar, sour cream, peanut butter and vanilla until fluffy. Gradually beat in gelatin mixture.

Place bowl of peanut butter mixture in a larger bowl which contains cold water and ice. Stir peanut butter mixture until it mounds when dropped from a spoon. Remove bowl from ice water.

Fold in whipped topping. Mound into pie crust, making a swirl in the center. Pipe or drizzle with reserved chocolate mixture. Chill overnight to develop flavor before serving.

Nutritional Facts:

Serves: 8
Total Calories: 448
Calories from Fat: 268

More Recipes from the Light And Luscious Desserts Cookbook:
Peanut Butter Mousse Pie
Pina Colada Yogurt Pie