1 graham cracker crumb crust
48 hershey kisses, unwarapped and divided
2 T. milk
1 8 oz bar cream cheese, softened
1 c. sugar
1 c. peanut butter
12 oz cool whip, divided
Melt half of the kisses with the milk in a microwave safe bowl, stirring until smooth. Pour over the bottom of the crust. Refrigerate for 30 min until firm (I usually just pop it in the freezer for 10-15 minutes). Beat the cream cheese and sugar with an electric mixer until fluffy. Beat in the peanut butter. Continue beating on low for one minute after the peanut butter has been mixed in. Fold in 8 oz of the cool whip. Refrigerate 4 hours or overnight before serving. Garnish with the remaining cool whip and kisses. I usually "frost" the pie with the leftover cool whip. I took this dish to a Christmas potluck and arranged the remaining kisses on top in a Christmas tree shape.