Silky Peanut Butter Pie

Ingredients

• 0.8 cup creamy peanut butter 
• 1  env. knox gelatine unflavored
• 1 cup milk divided
• 2 cups polly-o natural part skim ricotta cheese 
• 3 Tbsp planters cocktail peanuts 
• 0.5 cup sugar 
• 6 oz ready-to-use vanilla wafer crumb crust 
• 0.5 cup cool whip whipped topping thawed

Equipment

• sauce pan
• blender
• microwave

Directions

1. Sprinkle gelatin over 1/4 cup of the milk in blender container; let stand 2 min. or until gelatin is softened. Meanwhile, heat remaining 3/4 cup milk in saucepan or microwave.
2. Add to gelatin mixture; cover. Blend on low speed until gelatin is completely dissolved.
3. Add peanut butter, sugar and ricotta cheese; cover. Blend on high speed until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon.
4. Spoon into pie crust.
5. Refrigerate 3 hours or until set.
6. Cut into 10 slices to serve. Top each serving with about 1 Tbsp. of the whipped topping and a sprinkling of peanuts. Store leftover pie in refrigerator.