Peanut Butter Mint Pie

1 pkg      oreo crumbs
1/2 c       graham crumbs
1/2-1c     melted butter
7 oz         mint chocolate
8 oz         cream cheese
3/4 c        peanut butter
1-1/2 c     sugar
1 c            milk
1 pkg        unflavored gelatin (1 Tb)
2 1/2 c      whipped cream

Crust:
Pre heat to 350
Mix oreo with graham crumbs. Add just enough butter to make them hold together. Press mix into 2 8 inch pie plates to form crust. Bake (8 min). Allow to cool completely.

Filling:
Finely grate chooclate. Beat the cream cheese until smooth. Add peanut butter and beat until combined. Add sugar gradually and continue to beat until well mixed.
In a saucepan soften the gelatin in milk, then place over medium low heat, stirring until disolved. Slowely add milk to cream cheese mix beating constantly. Stirr in chocolate.
Beat whipping cream stiffly and fold gently into peanut butter with spatula. Devide filling into crusts when cooled.

Refridgerate 3 hours to set.
Can be kept up to 5 days.