18 HERSHEY’S KISSES chocolates
1 c Whipping cream, divided
1 Baked 9″ pie crust, cooled
1 pk Vanilla cook & serve pudding
-and pie filling mix (do not
-use instant pudding)
2 c Milk
1/2 c REESE’S creamy peanut butter
1 tb Powdered sugar
1/4 t Vanilla extract
Additional HERSHEY’S KISSES
-chocolates (opt)
Remove wrappers from chocolate pieces. In small microwave-safe bowl,
place chocolate pieces and 2 tablespoons whipping cream. Microwave at
HIGH (100%) 1 minute or until chocolate is melted and mixture is
smooth when stirred. Spread chocolate mixture over bottom or baked
pie crust; refrigerate 30 minutes or until set. In 2-quart saucepan,
place pudding mix and peanut butter. Using whisk, gradually blend in
milk, stirring until smooth. Cook over medium heat, stirring
constantly, until pudding thickens and boils; remove from heat. Cool
10 minutes, stirring frequently. Pour pudding over chocolate mixture
in pie crust. Refrigerate several hours or until firm. In small mixer
bowl, beat remaining whipped cream, powdered sugar and vanilla until
stiff. Spread over top of pie. Garnish with additional chocolate
pieces, if desired. Cover; refrigerate leftover pie.
Yields
8 Servings