Separate the eggs.

Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes. Dissolve over very low heat, stirring.

Melt candy bars in top of double boiler over simmering water. Add peanut butter and blend with a wooden spoon until smooth. Cool.

Beat cream cheese with 2 egg yolks thoroughly, gradually add powdered sugar, beating well.

Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the

dissolved gelatin. Mix all well. Chill until partially thickened,

stirring one or two times.

Stiffly beat the room temperature egg whites with the salt. Fold into the

chilled mix, then fold in the whipped heavy cream. Turn into cooled pastry shell and chill until firm.

Decorate with chopped peanuts and additional whipped cream if desired.