3 tbsp. cornstarch
1/8 tsp. salt
3 c. Nestle chocolate milk
3/4 c. Skippy creamy or chunky peanut butter
1 (6 oz.) pkg. Nestle semi-sweet chocolate chips
1 prepared chocolate cookie crumb crust (about 9")

In 2 quart saucepan, combine cornstarch and salt. Gradually stir in chocolate milk until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until well blended; place plastic wrap directly on surface. Refrigerate 30 to 45 minutes. (Mixture should be slightly warm.) Quickly stir in chocolate pieces until marbled. Pour into crust. Cover with plastic wrap; chill several hours or overnight. Makes 8 servings.