Chocolate Marshmallow Cookie Pie

• 2 c. Kraft miniature marshmallows
• 2 Tbsp. milk
• 2 1/2 c. thawed Cool-Whip
• 2 c. cold milk
• 2 pkgs. (4 serving size) Jell-O chocolate flavor instant pudding and pie filling
• 1 Keebler ready-crust chocolate flavor pie crust (6 oz.)
• 14 vanilla wafer cookies

1. Microwave marshmallows and 2 tablespoons milk in medium microwaveable bowl on high for 45 seconds.
2. Stir.
3. Marshmallows will be partially melted.
4. Refrigerate 15 minutes to cool.
5. Stir in 1 cup of the Cool-Whip.
6. Pour 2 cups milk into large bowl.
7. Add pudding mixes.
8. Beat with wire whisk 2 minutes.
9. Let stand 1 minute or until thickened.
10. Stir in remaining 1 1/2 cups of Cool-Whip.
11. Spoon into the pie crust.
12. Arrange cookies over pudding mixture.
13. Spread marshmallow mixture over the cookies. Refrigerate 4 hours or until set.
14. Drizzle with chocolate topping just before serving, if desired.
15. Store leftover pie in refrigerator.
16. Makes 8 servings.

marshmallows, milk, cold milk, pkgs, chocolate flavor, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=13877 (may not work)