Peanut Butter Mousse Pie with OREO®

Yield:

5 (9-inch) Pies, 6 Serving Each

Ingredients

Ingredients	Weights	Measures
Cold milk	2 lb. 6 oz.	1 qt. 3/4 cup
JELL-O Chocolate Whip N Chill Mousse	15 oz. 3 oz.	- 3/4 cup
Creamy peanut butter	8 oz. 1-1/2 oz.	1 cup 3 Tbsp.
OREO Pieces-Small	1 lb. + 8 oz. 5 oz.	1-1/2 qt. 1-1/4 cups
OREO Pie Crust (9 inch)	- -	5 each 1 each

Directions

PLACE milk, mousse mix and peanut butter in bowl of electric mixer fitted with wire whip attachment. Beat on medium speed 2 minutes. Scrape side of bowl. Beat an additional 4 to 5 minutes or until mixture forms stiff peaks. Fold in OREO Pieces.

SPREAD about 3-1/2 cups of the mousse mixture into each crust; cover.

REFRIGERATE at least 1 hour.

Kraft Kitchens Tips

TIPS

Garnish with dollops of prepared DREAM WHIP Whipped Topping and OREO Cookies.

For an OREO® Peanut Butter Banana Pie, fold 5 cups sliced bananas (or 1 cup for trial recipe) into mousse mixture before spreading into crusts.

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