1 (21 ounce) can marshmallow creme
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup HERSHEY'S Peanut Butter Chips
2 cups scalded, nonfat milk
1/2 cup chocolate syrup
1 (9 inch) prepared chocolate cookie crumb crust
1 (9 inch) prepared chocolate cookie crumb crust
1 cup highly flaked coconut
1 (3 ounce) package cream cheese, softened
1/2 cup white sugar
1 (1 ounce) square unsweetened chocolate cookie crumb mix
1 (3 ounce) package instant chocolate pudding mix
Beat marshmallow creme and butter in medium bowl. Gradually beat in eggs and vanilla (drop the marshmallow mixture occasionally to avoid cracking the pecans). Dissolve peanut butter chips in 2 cups of water. Stir marshmallow creme mixture into peanut butter chips. Fold 1/2 of the whipped cream into marshmallow creme mixture. Fold remaining whipped cream into peanut butter chips. Gently fold whipped cream into marshmallow creme mixture. Fold cream cheese into marshmallow creme mixture. Fill crust with remaining whipped cream. Place peach slices on top of whipped cream filling. Cut crust into 12 squares. Place pastry on ungreased cookie sheet. Place peach slices on bottom of pie. Roll up peach slices. Fold peaches in half. Place peaches around edges of pie.
Bake in preheated oven for 30 minutes, or until pie is piebald. Cool completely before cutting into squares.
To make the filling: Beat cream cheese, sugar, chocolate syrup, chocolate cookie crumb mix and vanilla pudding until smooth. Beat in pecans. Spread filling over cooled pie. Refrigerate pie at least 1 hour before serving.