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REESE'S Peanut Butter & HERSHEY'S KISSES Pie

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.

  • PRINT

SKILL LEVEL : beginner

ingredients

  Amount Per Serving % DV *
Calories640
Calories from Fat390
Total Fat44 g68% DV
Saturated Fat18 g90% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium340 mg14% DV
Total Carbohydrates56 g19% DV
Dietary Fiber4.0 g16% DV
Sugars10 g
Protein12 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  Amount Per Serving % DV *
Calories640
Calories from Fat390
Total Fat44 g68% DV
Saturated Fat18 g90% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium340 mg14% DV
Total Carbohydrates56 g19% DV
Dietary Fiber4.0 g16% DV
Sugars10 g
Protein12 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  • 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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