From Alice M.

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.