20 reeses miniatures peanut butter cups, unwrapped
50 Hershey kisses
1 large tub (12 oz.) frozen non-dairy whipped topping, thawed
1 graham cracker pie crust

Chop each peanut butter cup into 6 pieces, set aside. Microwave kisses in medium microwave safe bowl on high 1 minute or just until chocolate is melted when stirred, stir in 3 1/2 c. whipped topping until blended. Spread half of chocolate mixture into crust, sprinkle with peanut better cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.