Chocolate Mousse Pie with Peanut Butter Fudge

Melt margarine and peanut butter in small saucepan over medium-low heat. Stir in vanilla extract and sugar until smooth. Reserve ½ cup peanut butter fudge. Drop remaining peanut butter fudge by rounded spoonful onto bottom of crust. Gently spread over bottom to completely cover crust.

Prepare mousse mix as directed on box using 2/3 cup milk. When mousse is thick, spoon into crust. Refrigerate for 1 hour. Meanwhile, spread reserved 1/2 cup peanut butter fudge over waxed paper or greased baking sheet to 1/8-inch thickness. Refrigerate for 30 minutes or until firm. Cut out shapes using cookie cutters to use as garnish.