20 mini peanut butter cups, chopped
1 large tub frozen non dairy whipped topping, thawed
1 graham cracker crust
50 chocolate kisses
jelly beans, optional
candy eggs, optional
Chop peanut butter cups into 6 pieces, set aside, microwave 50 kisses in microwave safe bowl on high for 1 minute or just until melted when stirred, stir in 3 1/2 cups whipped topping until blended. Spread half of chocolate mixture into pie crust, sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set. Spread with remaining whipped topping just before serving. Garnish each serving with candy eggs and or jelly beans.