Crush the chocolate graham crackers....
and mix them with the softened butter.
Make sure you crush the crackers as much as possible.
Then use the back of a spoon (or your fingers) to push it into the pan. I used a tart pan, but any pie plate will do nicely.
Meanwhile in a mixing bowl, beat cream cheese and confectioners sugar until it's smooth. Scrape down the sides of your bowl, then add peanut butter and vanilla and beat about another minute more.
With the mixture at low speed, slowly add the milk-gelatin mixture and beat until very smooth.
Slowly pour the peanut butter mixture into your graham cracker crust.
Put it in the refrigerator (uncovered) to set for several hours. Please note that you may need to hire an armed guard at this juncture.
Place the Marshmallow Fluff, mini marshmallows and butter in the top of a double boiler and bring to a boil. If you don't have a double boiler, DON'T PANIC! Simply place the ingredients in a bowl and set the bowl over a pan of boiling water. Stir the mixture until it is almost smooth. Be careful because you don't want all of the mini-marshmallows to melt.
Sweet Moses! I just turned that cute little peanut butter pie into a giant Fluffernutter!
Roughly chop the chocolate chunks and Reese's cup minis and sprinkle across the top of the pie.
Jennifer, I made this pie for Mikey....
but I saved this slice for you.