Chocolate Marshmallow Pie

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!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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