1 cup butter, softened
2 (3 ounce) packages custard-style vanilla pudding mix
1 large piece HERSHEY'S Hershey's Milk Chocolates
1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) can evaporated milk
2 (1 ounce) packages cream cheese
1/4 cup white sugar
1 (18.5 ounce) can HERSHEY'S Honey Mustard Cream Pie Hugs, melted
1 (8 ounce) package HERSHEY'S KISSES Milk Chocolates
1/4 cup HERSHEY'S Honey Mustard Cream Pie Hugs
1/4 cup HERSHEY'S HUGS'S Honey Mustard Cream Pie Hugs
1 (8 ounce) package HERSHEY'S KISSES' Milk Chocolates
1 (8 ounce) can HERSHEY'S Nestle Caramel Frosting
1 cup chocolate candy-coated chocolate pieces
1 (8 ounce) can sliced almonds, drained
Place butter or margarine and honey in large saucepan; bring to a boil. Boil for 5 minutes. Remove from heat. Stir in pudding mix, chocolates and cream cheese; stir. Pour over chocolate crust. Cover and refrigerate. Chill layer overnight. Cut into squares.
Remove wrappers from candy pieces. Cut chocolate pieces and chocolate pieces into 1 1/3 cups. Place candy pieces on cookie sheet. Cover with foil to prevent browning. Chill until set. Roll dough into 1-inch balls. Place on cookie sheet. Freeze overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheet. Microwave chocolate pieces in microwave for 1 minute; remove from heat. Microwave chocolate pieces for 1/2 minute more. Place on prepared cookie sheet.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Cool completely before cutting into squares. Chill before slicing. Cool completely before serving.