Snow-Capped Chocolate Pie

• 2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
• 2 Tbsp. milk
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 oz. BAKER'S Semi-Sweet Chocolate, melted

1. Microwave 2 cups of the marshmallows and 2 Tbsp.milk in medium microwavable bowl on HIGH 45 seconds; stir gently.
2. (Marshmallows will be partially melted.)
3. Refrigerate 15 minutes to cool.
4. Add 1 cup of the whipped topping; stir with wire whisk until well blended.
5. Stir in remaining 1/2 cup marshmallows.
6. Pour 2 cups milk into large bowl.
7. Add dry pudding mixes.
8. Beat with wire whisk 2 minutes or until well blended.
9. (Mixture will be thick.)
10. Gently stir in remaining 1-1/2 cups whipped topping.
11. Spoon into crust.
12. Spread marshmallow mixture over pudding layer.
13. Drizzle with melted chocolate.
14. Refrigerate 4 hours or until set.
15. Store leftover pie in refrigerator.

jetpuffed miniature marshmallows, milk, topping, cold milk, ready, chocolate

Taken from www.kraftrecipes.com/recipes/-35644.aspx (may not work)