Remove wrappers from kisses. Place 26 and milk in small microwave safe bowl. Microwave at medium (50% power) 1 minute or just until melted and smooth when stirred. Spread evenly on bottom of crust. Beat cream cheese with mixer on medium until smooth; gradually beat in sugar, then peanut butter, beating well after each addition. Reserve 1/2 c cool whip; fold remaining into peanut butter mixture. Spoon into crust over chocoalte. Cover; refrigerate about 6 hours or until set. Garnish with reserved cool whip and remaining chocolates. Cover, refrigerate leftover pie.
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