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Peanut Butter Mousse Pie

1/3 cup semi-sweet chocolate chips
2 teaspoons vegetable oil
1 envelope unflavored Jello
3/4 cup water cold
8-ounce package cream cheese, softened
1 cup sugar
1 cup sour cream
2/3 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup frozen whipped topping thawed
1 chocolate cookie crumb pie crust ready-made

In a small saucepan over low heat, cook chocolate chips and oil
until chocolate melts (do not burn). Remove from heat; set aside.
In another small saucepan, mix gelatin and water; let stand for 1
minute. Stir over low heat until gelatin dissolves. Remove from
heat; set aside. In a large mixer bowl at medium-high speed, beat
cream cheese, sugar, sour cream, peanut butter and vanilla until
fluffy. Gradually beat in gelatin mixture. Place bowl of peanut
butter mixture in a larger bowl which contains cold water and ice.
Stir peanut butter mixture until it mounds when dropped from a
spoon. Remove bowl from ice water. Fold in whipped topping. Mound
into pie crust, making a swirl in the center. Pipe or drizzle with
reserved chocolate mixture. Chill overnight to develop flavor before
serving.

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