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Cream Cheese Snickers Candy Bar Pie

• 1 9" pastry shell, baked, cool
• 2 Eggs
• 1 Unflavored gelatin envelope
• 1/4 cup Water, cold
• 6 1-1/2oz Snickers Bars, cut into pieces
• 1/4 cup Peanut butter, chunky
• 8 oz Cream cheese, softened
• 1 1/2 cup Powdered sugar, unsifted
• 1 teaspoon Cocoa
• 3 Tablespoons Evaporated milk
• 1 teaspoon Vanilla
• 1/2 teaspoon Salt
• 1 cup Heavy cream, whipped
• Peanuts, salted, chopped
• Sweetened whipped cream

Instructions:
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. Stifly 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.