Ingredients
1-1/3 cups HERSHEY'S MINI KISSES Brand Milk Chocolates, divided (I used chocolate chips)
2 tablespoons milk
1 packaged crumb crust (6 oz.) (ya i was lazy and just bought a choc-crust at HEB)
1 package (8 oz.) Neufchatel cheese (1/3 less fat cream cheese), softened
3/4 cup sugar ( i ran out of white sugar so i used about 1/2 cup white and 1/4 cup brown)
1 cup REESE'S Creamy Peanut Butter (i used low fat)
1 tub (8 oz.) frozen whipped topping, thawed (again lite Cool Whip)
1 packaged crumb crust (6 oz.) (ya i was lazy and just bought a choc-crust at HEB)
1 package (8 oz.) Neufchatel cheese (1/3 less fat cream cheese), softened
3/4 cup sugar ( i ran out of white sugar so i used about 1/2 cup white and 1/4 cup brown)
1 cup REESE'S Creamy Peanut Butter (i used low fat)
1 tub (8 oz.) frozen whipped topping, thawed (again lite Cool Whip)
Directions
1. Place 2/3 cup chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45 seconds or just until melted and smooth when stirred; spread evenly on bottom of crumb crust. Cover; refrigerate. ( I tried to spread out the chocolate over the edges too)
1. Place 2/3 cup chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45 seconds or just until melted and smooth when stirred; spread evenly on bottom of crumb crust. Cover; refrigerate. ( I tried to spread out the chocolate over the edges too)
2. Beat cream cheese in medium bowl until smooth; gradually beat in sugar. Stir in peanut butter and whipped topping until blended; spoon evenly into crust over chocolate mixture. Cover; refrigerate 4 to 6 hours or until set.
3. Just before serving, place remaining 2/3 cup chocolates around edge of filling. Serve cold; cover and refrigerate leftover pie.
8 servings. (shiiiit more like 16-- its so rich!)
This Pie is super yummy but VERYYYYYY rich... and VERRRRYYYY peanut buttery! And even using the low fat options it was still a hit!