About 42 HERSHEY’S KISSES Milk Chocolates, divided
2 Tbsps milk
1 packaged crumb crust (6-oz.)
1 package cream cheese (8-oz.), softened
3/4 cup sugar
1 cup REESE’S Creamy Peanut Butter
1 tub frozen non-dairy whipped topping (8-oz.), thawed and divided
Yields 1 pie
Remove wrappers from chocolates. Place 26 chocolates and milk in small microwave-safe bowl. Microwave at medium (50%) for 1 minute; stir. Microwave 30 to 45 seconds or just until melted and smooth when stirred. Spread evenly on the bottom of the crust. Refrigerate about 30 minutes.
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.
Garnish with reserved whipped topping and remaining chocolates. Cover; refrigerate leftover pie.
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