You can’t make the perfect peanut butter pie without REESE'S Creamy Peanut Butter. This pie recipe even gets a chocolatey kick from HERSHEY’S KISSES Milk Chocolates.
Remove wrappers from chocolates. Place 26 chocolates and milk in small microwave-safe bowl. Microwave at medium (50%) for 1 minute; stir. Microwave 30 to 45 seconds or just until melted and smooth when stirred. Spread evenly on the bottom of the crust. Refrigerate about 30 minutes.
Beat cream cheese in medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve 1/2 cup whipped topping; fold remaining whipped topping into peanut butter mixture. Spoon into crust over chocolate. Cover; refrigerate about 6 hours or until set.
Garnish with reserved whipped topping and remaining chocolates. Cover; refrigerate leftover pie.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.