Reese's Fudge Pie

For crust:

• 9 graham crackers, crushed
• 1/3 cup melted butter
• 1/3 cup sugar

For fudge:

• 1 (14 oz) can of sweetened condensed milk
• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1/4 tsp salt
• 2 tsp vanilla
• 1 (8oz) bag Reese’s Minis

For peanut butter mousse:

• 1 cup peanut butter
• 1 cup powdered sugar
• 8 oz room temp cream cheese
• 1 1/2 cups Cool Whip, thawed.
• *1/4 cup melted chocolate for drizzle

For Crust:

1. Mix all ingredients together and spread in the bottom of your springform pan. Bake at 350 for 8 minutes.
2. Set aside.

For Fudge:

1. Milk all ingredients together over medium low stirring until chips are melted and smooth.
2. Spread over your graham cracker crust.
3. Press Reese’s Minis into the fudge.

For Peanut Butter Mousse:

1. Mix peanut butter, cream cheese and powdered sugar together in a bowl with a hand mixer until combined and smooth.
2. Fold in your Cool Whip.
3. Spread on top of your fudge.
4. Drizzle with melted chocolate if desired.

Chill for at least an hour before serving.