1 1/3 c HERSHEY’S MINI KISSES
-Chocolate; divided
2 tb Milk
1 Packaged crumb crust; (6
-oz.)
1 pk (8 oz.) Neufchatel cheese
-(light cream cheese);
-softened
3/4 c Sugar
1 c REESE’S Creamy or Crunchy
-Peanut Butter
3 1/2 c (8-oz.) frozen non-dairy
-whipped topping; thawed
Prep Time: 20 min. Start to Finish: 4 Hrs. 20 min.
1. In small microwave-safe bowl, place 2/3 cup chocolate pieces and milk.
Microwave at HIGH (100%) 30 to 45 seconds or just until melted and smooth
when stirred; spread evenly on bottom of crumb crust. Cover; refrigerate.
2. In medium bowl, beat light cream cheese until smooth; gradually beat in
sugar. Stir in peanut butter and whipped topping until blended; spoon
evenly into crust over chocolate mixture. Cover; refrigerate until set, at
least 4 hours.
3. Just before serving, place remaining 2/3 cup chocolate pieces around
edge of filling. Serve cold; cover and refrigerate leftover pie.
8 servings.
Yields
1 Servings