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 ts 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.