Tin Roof Mousse Pie

Can be made a day before.

Cookie Crust:

• 1 1/2 cups cream filled chocolate cookies (crumbled)
• 4-6 TBSP butter, (melted)

Filling:

• 1/2 cup butter (softened)
• 3/4 cup sugar
• 2 squares unsweetened chocolate
• 2 eggs
• 2 cup frozen whipped topping
• 1/3 cup peanut butter chips
• 1/3 cup chocolate chips

Topping:

• 1 cup whipping cream
• Spanish peanuts
• 1 TBSP. powdered sugar
• cookie crumbs

Directions:

For cookie crust: Butter 9 inch plate. Stir crumbled cookies and butter together and press into pie plate. Reserve some crumbs for topping. Chill. For filling: Cream butter and sugar. Melt and add the unsweetened chocolate. Add eggs, one at a time, and beat for 5 minutes. Fold in whipped topping, peanut butter chips, and chocolate chips. Pour into cookie crust. Chill 2 hours.

For topping: Whip together the powdered sugar and whipping cream until firm.. Pour over dessert and garnish with peanuts and cookie crumbs.

By Robin