Kisses Peanut Butter Pie Recipe

Ingredients
<br>- 42 HERSHEY®'S KISSES® Milk Chocolates, divided
<br>- 2 tablespoons milk
<br>- 1 (9 inch) prepared graham cracker crust
<br>- 1 (8 ounce) package cream cheese, softened
<br>- 3/4 cup white sugar
<br>- 1 cup REESE'S® Creamy Peanut Butter
<br>- 1 (8 ounce) container frozen whipped topping, thawed
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: Garnish with reserved whipped topping and additional chocolate pieces.  Cover; refrigerate leftover pie.
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Ingredients
- 42 HERSHEY®'S KISSES® Milk Chocolates, divided
- 2 tablespoons milk
- 1 (9 inch) prepared graham cracker crust
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup white sugar
- 1 cup REESE'S® Creamy Peanut Butter
- 1 (8 ounce) container frozen whipped topping, thawed

Directions
step 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.
step 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.
step 3: Garnish with reserved whipped topping and additional chocolate pieces. Cover; refrigerate leftover pie.

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