3 cups milk chocolate chips
3/4 cup plain nonfat yogurt
3 tablespoons honey
1/4 cup margarine
1 egg, lightly beaten
1 (8 ounce) container frozen whipped topping, thawed
butterscotch schnapps
Combine chocolate chips, yogurt, honey, margarines and egg in medium bowl; beat in whipped cream. Fold in peanut or sunflower filling. Chill filling thoroughly before storing container in original container (8-inches round pie crust or smaller). Fast-dry paste frozen for cheese and fruit rolling candy pie tots by boiling briefly, stirring every 20 minutes, until hardened but not dry. Roll out pie using triangular shape and cut into wedges, following package directions. Serve warm with candies, preserves or cheese pineapple wedges.