Easy Easter Pie
20 Reese's Peanut Butter Cup Miniatures, unwrapped (part of 13-oz. pkg.)
50 Hersheys Kisses Milk Chocolates, unwrapped (part of 13-oz. Pkg.)
1 large tub (12-oz.) frozen non-dairy whipped topping, thawed
1 Graham Cracker Pie Crust (6-oz.)
Hersheys Candy-Coated Milk Chocolate Eggs
Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 KISSES milk chocolates in medium microwave-safe bowl on HIGH (100%) 1 minute or just until chocolate is melted when stirred; stir in 3-1/2 cups whipped topping until blended.
Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.
Spread with remaining whipped topping just before serving. Garnish each serving with KISSES milk chocolates and optional candy eggs.
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