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Easy Easter Pie


Makes 1 pie


Just like the name says…a delicious dessert that is as easy as 1-2-3 to make and serve.



20 REESE’S Peanut Butter Cup Miniatures, unwrapped

50 HERSHEY’S KISSES Brand Milk Chocolates, unwrapped

1 large tube frozen non-dairy whipped topping (12 oz), thawed

1 packaged graham cracker crumb crust (6 oz)

REESE’S Peanut Butter Cups Miniatures or HERSHEY’S KISSES Brand Milk Chocolates (optional)

HERSHEY’S Candy-Coated Milk Chocolate Eggs (optional)



1.Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 chocolates in a medium microwave-safe bowl on MEDIUM (50%) 1 minute, or just until chocolate is melted when stirred; stir in 3 1/2 cups whipped topping until blended.

2.Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.

3.Spread with remaining whipped topping just before serving. Garnish each serving with additional candies, if desired.


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