Recipe - Peanut Butter N Chocolate Pie

1 1/3 cup Mini chocolate kisses;
divided
2 tablespoon Milk
1 pack Crumb crust; (6 oz.)
1 pack (8 oz) Neufchatel cheese;
softened
Three fourths cup Sugar
1 cup Creamy or crunchy peanut
butter
3 One half cup ( 8 oz) frozen nondairy
whipped topping; thawed

Another recipe from the Syracuse Post Standard newspaper. An author was not
credited for this recipe.

In small microwave safe bowl, place 2/3 cup chocolate pieces and milk.
Microwave on high for 30 to 435 seconds or just until melted and smooth
when stirred. Spread evenly on bottom of pie crust. Cover and refrigerate.
In medium bowl, beat Neufchatel cheese until smooth, gradually beat in
sugar. Stir in peanut butter and whipped topping until blended. Spoon
evenly into crust over chocolate mixture. Cover and refrigerate until set,
at least 4 hours.

Just before serving, place remaining 2/3 cup chocolate pieces around edge
of filling. Serve cold. Refrigerate any leftovers.

Posted to EATL Digest by Sue Albro SALBRO@OCMVM.CNYRIC.ORG on Mar 9,
1998