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3/4 c. finely crushed pretzel
3 Tbsp. sugar
6 Tbsp. butter, melted

1 envelope unflavored gelatin
1/4 tsp. salt
2 egg yolks, slightly beaten
2 egg whites
1/4 c. sugar
1 c. milk
1 (4 1/2 oz.) container Cool
Whip nondairy whipped
topping, thawed (2 c.)
1/2 c. creamy peanut butter
1/4 c. sugar

Mix gelatin, 1/4 cup sugar and salt in saucepan. Add
milk and egg yolks, cook and stir over medium heat until
mixture comes to a boil. Add peanut butter, stir until blend-
ed. Chill. Beat egg whites until foamy. Gradually add 1/4 cup
sugar, beating until stiff. Fold in peanut butter mixture,
then fold in Cool Whip. Spoon into crust. Chill until firm,
about 2 to 3 hours.
Garnish with chocolate syrup and grated chocolate, if

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