1-1/3 cups HERSHEY'S MINI KISSES Brand Milk Chocolates, divided
2 tablespoons milk
1 packaged crumb crust (6 oz.)
1 package (8 oz.) Neufchatel cheese (1/3 less fat cream cheese), softened
3/4 cup sugar
1 cup REESE'S Creamy Peanut Butter
1 tub (8 oz.) frozen whipped topping, thawed
Directions:1. Place 2/3 cup chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45 seconds or just until melted and smooth when stirred; spread evenly on bottom of crumb crust. Cover; refrigerate.
2. Beat cream cheese in 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 4 to 6 hours or until set.
3. Just before serving, place remaining 2/3 cup chocolates around edge of filling. Serve cold; cover and refrigerate leftover pie. 8 servings.