Categories: Pies, Chocolate, Hershey's, 100th 
      Yield: 8 servings 
  
     18    HERSHEY'S KISSES chocolates 
      1 c  Whipping cream, divided 
      1    Baked 9" pie crust, cooled 
      1 pk Vanilla cook & serve pudding 
           -and pie filling mix (do not 
           -use instant pudding) 
      2 c  Milk 
    1/2 c  REESE'S creamy peanut butter 
      1 tb Powdered sugar 
    1/4 t  Vanilla extract 
           Additional HERSHEY'S KISSES 
           -chocolates (opt) 
  
  Remove wrappers from chocolate pieces. In small microwave-safe bowl, 
  place chocolate pieces and 2 tablespoons whipping cream. Microwave at 
  HIGH (100%) 1 minute or until chocolate is melted and mixture is 
  smooth when stirred. Spread chocolate mixture over bottom or baked 
  pie crust; refrigerate 30 minutes or until set. In 2-quart saucepan, 
  place pudding mix and peanut butter. Using whisk, gradually blend in 
  milk, stirring until smooth. Cook over medium heat, stirring 
  constantly, until pudding thickens and boils; remove from heat. Cool 
  10 minutes, stirring frequently. Pour pudding over chocolate mixture 
  in pie crust. Refrigerate several hours or until firm. In small mixer 
  bowl, beat remaining whipped cream, powdered sugar and vanilla until 
  stiff. Spread over top of pie. Garnish with additional chocolate 
  pieces, if desired. Cover; refrigerate leftover pie.