- 8
Ingredients
- 1 baked 9-inch pie crust, cooled
- 18 HERSHEY'S KISSES Brand Milk Chocolates
- 1 cup (1/2 pt.) whipping cream, divided
- 1 package (6-serving size) vanilla cook & serve pudding and pie filling mix*
- 2 cups milk
- 1/2 cup REESE'S Creamy Peanut Butter
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- Additional HERSHEY'S KISSES Brand Milk Chocolates (optional)
Preparation
Step 1
*1*. Remove wrappers from chocolate pieces. Place chocolate pieces and 2 tablespoons whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chocolate is melted and mixture is smooth when stirred; spread over bottom of baked pie crust. Refrigerate 30 minutes or until set.
*2*. Place pudding mix and peanut butter in 2-quart saucepan. Gradually add milk, stirring with whisk 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. Place plastic wrap directly on surface. Refrigerate several hours or until firm.
*3*. Just before serving, beat remaining whipping cream, powdered sugar and vanilla in small bowl until stiff. Spread over top of pie. Garnish with additional chocolate pieces, if desired. Cover; refrigerate leftover pie.
*Do not use instant pudding.