Yummy Pie

Sorry everyone for not updating my blog for awhile. But I feel like I have a pretty good excuse. Our two year old canon S2 IS decided to break on us. We haven't decided what we want to do as there are several options to choose from. We could have them fix it for a mere $125, we could send it in and they'll upgrade us to the S3 IS for $150, or we could spend another $300 and get the newest edition to the S series and get the S5 IS, or we could look into getting a new and different type of camera all together. The good news is that for the mean time Kara and Andrew are letting us borrow one of their old cameras.

But enough for the excuses. The real reason for this post is to share the recipe for this yummy pie that I made for the 4th of July.Easy Kisses and Peanut Butter Cup Pie

Ingredient's

32 Reese's Peanut Butter Cup Miniatures, unwrapped and chopped

5 1/4 cups (12 ounces) frozen whipped topping, thawed and divided

2 Tbs. Reese's Creamy Peanut Butter

1 prepared graham cracker crumb crust

51 Hershey's Kisses, unwrapped and divided

Directions

1. Combine chopped peanut butter cups, 2cups whipped topping, half of chopped Reese's peanut butter cups, and creamy peanut butter in large bowl. Spread onto bottom of crumb crust.

2. Place 51 Hershey's Kisses in microwave-safe bowl. Microwave on High for 1 minute; stir. If necessary microwave at an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Stir in 2 cups of whipped topping; spread on top of peanut butter layer. Cover; refrigerate until firm.

3. Spread remaining 1 1/4 cups whipped topping on top of pie. Sprinkle with remaining chopped Reese's peanut butter cups. Cut into slices and serve immediately; refrigerate leftovers.

Recipe and picture found in The Basic Cooking Bible, although I altered it a little bit in the process. Enjoy!