1 env. unflavored gelatin (Knox)
1/4 cup cold milk
3/4 cup milk, heated to boiling
3/4 cup creamy peanut butter
1/2 cup sugar
2 cups (15 oz.) ricotta cheese
1 (9-inch) prepared pie crust (Nilla or graham cracker)
whipped cream and crunchy peanuts, for garnish (optional)

In electric blender container, sprinkle gelatin over cold milk; let stand 2 minutes to soften.

Add hot milk and blend at low speed until gelatin completely dissolves. Add peanut butter, sugar and ricotta cheese; blend at high speed until smooth. Chill until mixture mounds slightly when dropped from a spoon.

Spoon mixture into prepared pie crust. Chill until set, about 3 hours.

To serve, garnish with whipped cream and peanuts, if desired.

Makes 8 servings.

Submitted by: Lorraine Douglas