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Combine chopped peanut butter cups, 2 c cool whip and creamy peanut butter in large bowl. Spread onto bottom of crust. Palce 27 milk chocolate kisses in micrwave safe bowl. Microave at medium (50% power) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. stir in 2 c cool whip; spread on top of peanut butter layer. Cover; refrigerate until firm. Spread remaining 1 1/4 c cool whip on top of pie. Cut into slices and decorate each slice with 3 chocolates and 3 candy eggs. Serve immediately. Refrigerate leftovers.
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