Prep Time: 25 minutes
Ingredients:
- 20 mini peanut butter cups, chopped
- 1 large tub frozen non-dairy whipped topping, thawed
- 1 graham cracker crust
- 50 chocolate kisses
- jelly beans, optional
- candy eggs, optional
Preparation:
Chop peanut butter cup into 6 pieces, set aside, microwave 50 kisses in microwave safe bowl on high for 1 minute or just until melted when stirred, stir in 3 1/2 cups whipped topping until blended.Spread half of chocolate mixture into pie crust, sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.
Spread with remaining whipped topping just before serving. Garnish each serving with candy eggs and/or jelly beans.
