Ingredients Jump to Instructions ↓

  1. 42 HERSHEY®'S KISSES® Milk Chocolates, divided

  2. 2 tablespoons milk

  3. 1 (9 inch) prepared graham cracker crust

  4. 1 (8 ounce) package cream cheese, softened

  5. 3/4 cup white sugar

  6. 1 cup REESE'S® Creamy Peanut Butter

  7. 1 (8 ounce) container frozen whipped topping, thawed

Instructions Jump to Ingredients ↑

  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.

  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 additional chocolate pieces. Cover; refrigerate leftover pie.


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