1 large tub (12 oz.) frozen non-dairy whipped topping, thawed
1 graham cracker pie crust
Instructions
Chop each peanut butter cup into 6 pieces and set aside. Microwave, 50 milk chocolate kisses in medium microwave safe bowl on high for 1 minute or just until chocolate is melted when stirred; stir in 3 1/2 c. whipped topping until blended.
Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set. Spread with remaining whipped topping just before serving. Garnish each serving with milk chocolate kisses.
Originally Submitted
10/25/2013
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