Chocolate-Marshmallow Crème Pie

Chocolate-Marshmallow Crème Pie 24 peanut butter sandwich cookies, divided 1/4 cup (1/2 stick) margarine or butter, melted 24 Marshmallows 1/2 cup milk 2 oz. BAKER'S Semi-Sweet Chocolate, chopped 1-1/2 cups whipping cream, divided 2 Tbsp. COCKTAIL Peanuts, chopped Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use. Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely. Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.