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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Another one just in time for Easter, yummie, pretty, tasty, ohhhh so good. Hope you enjoy this one. Serves 6 to 8 depending on how large you want to slice it. Ingredients:
20 reese's peanut butter cup miniatures |
unwrapped (part of 13-oz. pkg.) |
50 hershey's kisses milk chocolates |
unwrapped (part of 13-oz. pkg.) |
1 large tub (12-oz.) frozen non-dairy |
whipped topping, thawed |
1 ready crust graham cracker |
pie crust (6oz.) |
optional garnish: hershey's |
candy-coated milk chocolate eggs |
Directions:
1. 1. Chop each peanut butter cup into 6 pieces; set aside. Microwave
2. 50 kisses milk chocolates in medium microwave-safe bowl on high
3. (100%) one minute or just until chocolate is melted when stirred;
4. stir in 3-1/2 cups whipped topping until blended.
5. 2. Spread half of chocolate mixture into crust; sprinkle with peanut
6. butter cup pieces. Top with remaining chocolate mixture.
7. Refrigerate 3 hours or until set.
8. 3. Spread with remaining whipped topping just before serving.
9. Garnish each serving with Kisses milk chocolates and optional candy eggs.
10. Makes 6 to 8 servings
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