SPREAD peanut butter evenly over bottom of crust. Sprinkle with morsels. Place on baking sheet.
COMBINE Nesquik, cornstarch and salt in medium saucepan. Gradually stir in milk. Cook over medium heat, stirring frequently, until mixture comes to a boil. Boil for 1 minute.
POUR filling into crust. Carefully place mud pie into refrigerator. Refrigerate for 4 hours or until set. Top with whipped cream before serving.