PEANUT CHOCOLATE MOUSSE PIE

1/2  8 oz. pkg. peanut brittle, crushed, about 1 c.
25 vanilla wafer cookies, crushed - about 1 c.
1/3 c. butter, melted
3 (3.5 oz.) pkgs. Chocolate mousse mix
1 3/4 c. milk
1 (7 oz.) pkg. chocolate covered peanuts, coarsely crushed - about 1 c.
1 tbsp. grated orange peel
1/2 c. heavy cream

Heat oven to 375 degrees. In a 9-inch plate combine crushed peanut brittle,
vanilla wafers and melted butter. Using fork stir and mix well.
Press mixture firmly and evenly over bottom and up sides of plate.
Place in freezer while preparing filling.

Prepare chocolate mousse according to package directions, using 1-3/4 milk.
When thick and fluffy, fold in crushed chocolate covered peanuts and grated
orange peel. Mound mousse immediately in prepared pie shell. Refrigerate for
at least 1 hour and up to 8 hours.

At serving time, in small bowl with electric mixer at high-speed beat cream
until soft peaks form. Swirl over top of pie. Makes 8-10 servings.