About 42 HERSHEY'S KISSES Brand Milk Chocolates, divided
1 packaged crumb crust (6 oz.)
3/4 cup sugar
1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
2 tablespoons milk
1 package (8 oz.) cream cheese, softened
1 cup REESE'S Creamy Peanut Butter
Instructions
1 Remove wrappers from chocolates. Place 26
chocolates and milk in small microwave-safe bowl.
Microwave at MEDIUM (50%) 1 minute; stir.
Microwave 30 to 45 seconds or just until melted
and smooth when stirred. Spread evenly on bottom
of crust. Refrigerate about 30 minutes.
2 Beat cream cheese in medium bowl until smooth;
gradually add sugar, beating well. Beat in peanut
butter. Reserve 1/2 cup whipped topping; fold
remaining whipped topping into peanut butter
mixture. Spoon into crust over chocolate. Cover;
refrigerate about 6 hours or until set.
3 Garnish with reserved whipped topping and
remaining chocolates. Cover; refrigerate leftover
pie. 8 servings.
Originally Submitted
3/27/2012
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