Reese's peanut butter 'n' chocolate pie

Yield: 1 Servings

Measure Ingredient
1⅓ cup HERSHEY'S MINI KISSES Chocolate; divided
2 tablespoons Milk
1 \N Packaged crumb crust; (6 oz.)
1 pack (8 oz.) Neufchatel cheese (light cream cheese); softened
¾ cup Sugar
1 cup REESE'S Creamy or Crunchy Peanut Butter
3½ cup (8-oz.) frozen non-dairy whipped topping; thawed
\N 8 servings.

Prep Time: 20 min. Start to Finish: 4 Hrs. 20 min.

1. In small microwave-safe bowl, place ⅔ cup chocolate pieces and milk.

Microwave at HIGH (100%) 30 to 45 seconds or just until melted and smooth when stirred; spread evenly on bottom of crumb crust. Cover; refrigerate.

2. In medium bowl, beat light cream cheese until smooth; gradually beat in sugar. Stir in peanut butter and whipped topping until blended; spoon evenly into crust over chocolate mixture. Cover; refrigerate until set, at least 4 hours.

3. Just before serving, place remaining ⅔ cup chocolate pieces around edge of filling. Serve cold; cover and refrigerate leftover pie.

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998

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