Easy Easter Pie Recipe

Ingredients
<br>- 1 (6 ounce) READY CRUST® Graham Cracker Pie Crust
<br>- 20 REESE'S® Peanut Butter Cups Miniatures, unwrapped
<br>- 50 HERSHEY®'S KISSES® Milk Chocolates, unwrapped
<br>- 1 (12 ounce) container frozen non-dairy whipped topping, thawed
<br>- HERSHEY'S® Candy-Coated Milk Chocolate Eggs
<br><p></p>Directions
<br>step 1: Chop each of 20 peanut butter cups into 6 pieces; set aside. Place 50 Kisses in medium microwave-safe bowl. Microwave Kisses on high (100%) 1 minute or just until chocolate is smooth when stirred; stir in 3-1/2 cups whipped topping until blended.
<br>step 2: Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces; top with remaining chocolate mixture. Cover. Refrigerate 3 hours or until set.
<br>step 3: Top with remaining whipped topping just before serving. Garnish each serving with Kisses and/or candy eggs. Refrigerate leftover pie.
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Ingredients
- 1 (6 ounce) READY CRUST® Graham Cracker Pie Crust
- 20 REESE'S® Peanut Butter Cups Miniatures, unwrapped
- 50 HERSHEY®'S KISSES® Milk Chocolates, unwrapped
- 1 (12 ounce) container frozen non-dairy whipped topping, thawed
- HERSHEY'S® Candy-Coated Milk Chocolate Eggs

Directions
step 1: Chop each of 20 peanut butter cups into 6 pieces; set aside. Place 50 Kisses in medium microwave-safe bowl. Microwave Kisses on high (100%) 1 minute or just until chocolate is smooth when stirred; stir in 3-1/2 cups whipped topping until blended.
step 2: Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces; top with remaining chocolate mixture. Cover. Refrigerate 3 hours or until set.
step 3: Top with remaining whipped topping just before serving. Garnish each serving with Kisses and/or candy eggs. Refrigerate leftover pie.

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