S'more Truffle Pie

• 8 graham crackers, finely crushed (about 1-1/3 cups crumbs)
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1/4 cup sugar
• 2/3 cup whipping cream
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
• 1/4 cup milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Mix graham crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate.
2. Microwave cream in medium microwavable bowl on HIGH 1-1/2 minutes or until cream just comes to boil.
3. Add chocolate; stir.
4. Let stand 2 minutes; stir with wire whisk until chocolate is completely melted and mixture is well blended.
5. Pour into crust.
6. Refrigerate 30 minutes or until firm.
7. Meanwhile, place 2 cups of the marshmallows and milk in large microwavable bowl.
8. Microwave on HIGH 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute.
9. Refrigerate 15 minutes or until cooled.
10. Add whipped topping; stir with wire whisk until well blended.
11. Spread over chocolate layer in crust.
12. Refrigerate 3 hours or until firm.
13. Sprinkle with remaining 1/2 cup marshmallows just before serving.
14. Store leftover pie in refrigerator.

crackers, butter, sugar, whipping cream, chocolate, jetpuffed miniature marshmallows, milk

Taken from www.kraftrecipes.com/recipes/smore-truffle-pie-53352.aspx (may not work)