HERSHEY KISSES PEANUT BUTTER PIE Recipe

Remove wrappers from chocolate pieces. Place 26 pieces and milk in a small microwave safe bowl. Microwave on high 1 minute; stir. Microwave 30-45 seconds or just until melted and smooth when stirred. Spread evenly on bottom of crust. Refrigerate for 30 minutes.

Beat cream cheese in a 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 onto crust over chocolate. Cover; refrigerate about 6 hours or until set.

Garnish with reserved whipped topping and additional chocolate pieces. Yield: 8 servings.