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.
Find this recipe and more holiday treats at hersheyland.com