About 42 HERSHEY'S KISSES brand chocolates, divided
2 tablespoons milk
1 packaged crumb crust (6 oz.)
1 package (8 oz.) cream cheese, softened
3/4 cup sugar
1 cup REESE'S Creamy or Crunchy Peanut Butter
1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
Directions:
1. Remove wrappers from chocolate pieces. Place 26 pieces and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave 30 to 45 seconds or just until melted and smooth when stirred. Spread evenly on bottom of crust. Refrigerate about 1/2 hour.
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 additional chocolate pieces. Cover; refrigerate leftover pie.
8 servings.
