Reese's peanut butter & hershey's kisses laye

Yield: 8 Servings

Measure Ingredient
18 \N HERSHEY'S KISSES chocolates
1 cup Whipping cream, divided
1 \N Baked 9\" pie crust, cooled
1 pack Vanilla cook & serve pudding and pie filling mix (do not use instant pudding)
2 cups Milk
½ cup REESE'S creamy peanut butter
1 tablespoon Powdered sugar
¼ teaspoon Vanilla extract
\N \N 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.

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