Remove wrappers from chocolate pieces. Place 26 pieces and milk in a small microwave safe bowl. Microwave on high 1 minute; stir. Microwave 30-45 seconds or just until melted and smooth when stirred. Spread evenly on bottom of crust. Refrigerate for 30 minutes.
Beat cream cheese in a medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve 1/2 cup whipped topping. Fold remaining whipped topping into peanut butter mixture. Spoon onto crust over chocolate. Cover; refrigerate about 6 hours or until set.
Garnish with reserved whipped topping and additional chocolate pieces. Yield: 8 servings.
Ingredients
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42 Hershey Kisses Milk Chocolate-divided
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2 tablespoons milk
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1 prepared graham cracker crust (6 ounce )
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1 package cream cheese, softened (8 ounce pkg.)
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3/4 cup white sugar
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1 cup creamy peanut butter
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1 package whipped topping, thawed (8 ounce pkg)
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