Chocolate Peanut Butter Pie

crust:
about 1/2 package of Oreos (I go for the Double Stuff, who wants to eat the leftover 1/2 package of regular Oreos?)
2/3 c. softened butter

chocolate filling:
1 1/3 c. milk choco chips
3/4 c. mini marshmallows
1/2 c. sweetened condensed milk
1/4 t. vanilla
1 c. heavy cream

peanut butter filling:
1/2 c. sweetened condensed milk
1/2 c. peanut butter
2 c. heavy cream
1/2 c. sugar

Blend Oreos and butter & press into a pie tin. Refrigerate. Melt chips, marshmallows, & condensed milk over low heat until smooth. Transfer mixture to a bowl and add vanilla; let cool. Beat in heavy cream with a mixer until blended and refrigerate one hour. Melt condensed milk and peanut butter on low heat mixing very well; allow to cool. Whip cream and sugar with a mixer. Add half to peanut butter mixture and spread into crust. Refrigerate. Beat chocolate mixture with mixer until stiff, spread over peanut butter layer and refrigerate. Serve with leftover whipped cream.

+ To speed up the process I put it in the freezer on all the refrigerate steps. You can also serve it frozen, either way is really good.