1 tbsp. unflavored gelatin
3 tbsp. water
1/2 c. milk
2 eggs
1/4 c. light brown sugar, firmly packed
2 (8 oz.) cartons peach yogurt
3 Munch peanut bars, crushed
1 (9 inch) graham cracker crust
Whipped topping, peaches (if desired)

In a small saucepan, combine gelatin and water. Let stand 3 minutes. Add milk and warm over low heat. Stir occasionally until gelatin dissolves. Remove from heat. Cool slightly. Beat eggs with electric mixer until thick and lemon colored. Gradually beat in brown sugar and continue beating until very thick. Stir in gelatin mixture, yogurt, and crushed candy. Chill about 30 minutes or until slightly thickened. Pour into pie crust. Freeze until firm. Let stand 30 minutes in refrigerator before serving. Garnish with whipped topping and peaches, if desired. Make 6-8 servings.