KISSES PEANUT BUTTER PIE
42 Hershey Kisses, divided
2 Tbsp. milk
1 (9") prepared graham cracker crust
1 (8oz.) pkg cream cheese, softened
3/4 Cup sugar
1 Cup peanut butter
1 (8 oz.) container frozen whipped topping, thawed
Place 26 chocolate pieces and milk in small microwave safe bowl. Microwave at high 1 minute, stir. Microwave 30-45 seconds or just until melted smooth when stirred. Spread evenly over bottom of crust. Refrigerate about 1/2 hour.
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 additional chocolate pieces.
Cover; refrigerate leftover pie.