My favorite Easter recipe is a pie that's both easy and delicious...what
could be better? It looks pretty too, with candy Easter eggs on top!
20 Miniature peanut butter cups
50 Chocolate Kisses
1 Large tub (12 oz.) frozen nondairy whipped topping, thawed
1 Graham Cracker Pie Crust (6 oz size)
Garnish: Candy coated chocolate eggs
1. Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 Kisses in a medium microwave safe bowl on high - 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
slice with 3 candy coated eggs.
Makes 8 servings.
