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    Easy Easter Pie

    Source of Recipe


    List of Ingredients

    20 REESE'S Peanut Butter Cups Miniatures, unwrapped
    . 50 HERSHEY'S KISSES Brand Milk Chocolates, unwrapped
    . 1 large tub (12 oz.) frozen non-dairy whipped topping, thawed
    . 1 packaged graham cracker crumb crust (6 oz.)
    . Additional REESE'S Peanut Butter Cups Miniatures or HERSHEY'S KISSES Brand Milk Chocolates (optional)
    . HERSHEY'S Candy-Coated Milk Chocolate Eggs (optional)


    1. Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 chocolates in medium microwave-safe bowl on HIGH (100%) 1 minute or just until chocolate is melted when stirred; stir in 3-1/2 cups whipped topping until blended.

    2. Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.

    3. Spread with remaining whipped topping just before serving. Garnish each serving with additional candies, if desired. 8 servings.




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