1 (9-inch) pastry shell, baked and cooled
2 eggs
1 envelope unflavored gelatine
1/4 cup cold water
6 (1 1/2 ounce) Snickers Bars, cut into pieces
1/4 cup chunky peanut butter
8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar, unsifted
1 teaspoon cocoa powder
3 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy cream, whipped
Salted peanuts, chopped
Sweetened whipped cream

Separate the eggs. Sprinkle the gelatine 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 confectioners' sugar, beating well. Blend in cocoa, evaporated milk, vanilla extract, candy bar mix and then the dissolved gelatine; mix all well. Chill until partially thickened, stirring one or two times.

Stiffly beat the room temperature 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.