Jenny Adrian
Buhler, Kansas
Chocolate Marshmallow Pie
2 c. mini marshmallows
2 c. + 2 T. milk, divided
2 1/2 c. frozen whipped topping, thawed and divided
2 – 4oz. pkg. instant chocolate pudding mix
8 inch chocolate cookie pie crust
Garnish: vanilla wafers and chocolate syrup
Melt marshmallows with 2 T. milk in a saucepan over low heat, stirring constantly. Remove from heat; cool. Fold in one cup whipped topping; refrigerate mixture while preparing remainder of pie. In a large mixing bowl, mix remaining milk with pudding; whisk for 2 minutes. Fold in remaining whipped topping; spoon into pie crust. Arrange layer of vanilla wafers on top; spread with chilled marshmallow mixture. Refrigerate 4 hours; drizzle with chocolate syrup before serving. Makes 8 serving.
Our daughter, Jenny has been making this pie since early high school days. This is a very rich dessert, but light in texture. Yum!
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