REESE'S Peanut Butter & HERSHEY'S KISSES Pie
You can’t make the perfect peanut butter pie without HERSHEY’S Creamy Peanut Butter. This pie recipe even gets a chocolatey kick from HERSHEY’S KISSES.
Ingredients
- 1 packaged crumb crust (6 oz.)
- 1 package cream cheese (8 oz.) , softened
- About 42 HERSHEY'S KISSES Brand Milk Chocolates , divided
- 1 tub frozen non-dairy whipped topping (8 oz.) , thawed and divided
- 1 cup REESE'S Creamy Peanut Butter
- 3/4 cup sugar
- 2 tablespoons milk
Directions
- 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. Makes 8 servings.
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REESE'S Creamy Peanut Butter
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