Easy Easter Pie Recipe

8

Ingredients

20 REESE'S Peanut Butter Cups Miniatures, unwrapped
50 HERSHEY'S KISSES Brand Milk Chocolates, unwrapped
1 large tub (12 oz.) frozen non-dairy whipped topping, thawed
1 packaged graham cracker crumb crust (6 oz.)
Additional REESE'S Peanut Butter Cups Miniatures or HERSHEY'S KISSES Brand Milk Chocolates (optional)
HERSHEY'S Candy-Coated Milk Chocolate Eggs (optional)

Preparation

Step 1

*1*. Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 chocolates in medium microwave-safe bowl on HIGH (100%) 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.