Reeses Peanut Butter Pie
Posted 04-19-2007 by Crystal_Ann
1-1/3 cups Hersheys miniature chocolate kisses or milk chocolate baking pieces, divided
2 tablespoons milk
1 chocolate crumb crust
1 (8 ounce) package cream cheese, softened
3/4-cup sugar
1-cup Reeses creamy or crunchy peanut butter
3-1/2 cups frozen non-dairy topping, thawed
Place 2/3-cup mini kisses and milk in small microwave-safe bowl. Microwave at high for 30-45 seconds or just until melted and smooth when stirred; spread evenly over crust. Cover; refrigerate.
Beat cream cheese in a medium bowl 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.
Place remaining 2/3 cup chocolate pieces around edge of filling just before serving.
Serve cold; cover and refrigerate left over pie.
Makes 8 servings.
Twice Topped Brownies
Make one box mix of brownies cooked in a 9" square pan. Cool and top with icings below.
1/2 cup peanut butter, 3 tablespoons milk, 1/2 pound powered sugar, 1/2 box instant vanilla pudding mix. Beat together until fluffy.
Frost brownies and put in the refrigerator until set up.
1/2 cup butter, 3 tablespoon milk, 1 tablespoon oil, 1/2 pound powered sugar, 3 tablespoons cocoa.
Beat together until fluffy, spread on top of peanut butter frosting.