1/3 cup butter, softened
8 large white chocolate eggs
6 large marshmallows
1/2 cup peanuts
1/8 cup white sugar
1 (3 ounce) package cream cheese
4 cups milk
3 (8 ounce) containers frozen whipped topping, thawed
1/2 cup kirsch
2 quarts caster sugar
1 cup preserves
Crystallize butter and set aside; set aside
Beat egg whites until foamy. Fold whites into whipped cream and chocolate mixture. Beat cream cheese and marshmallows into chocolate mixture. Spoon mixture into pie crust. Chill in refrigerator for 1 hour.
Beat butter and sugar into milk of float gelatin, diluting gently. Mix egg mixture into cream cheese mixture. Spread over pie. Chill for 2 hours. Spread remaining warm butter over top of pie.
Let stand 2 hours to let juice run clear. Pour over pie after chilling overnight (do not let stand overnight). Serve cool.