Chocolate Peanut Butter Puddin' Pie

• 3 tbsp. Argo
• Kingsford corn starch
• 1/8 tsp. salt
• 3 cups chocolate milk
• 3/4 cup Skippy creamy
• super crunchy peanut butter
• 1 cup miniature marshmallows
• 1 cup semi-sweet chocolate chips
• 1 9-inch prepared chocolate crumb crust

1. In a 2 quart saucepan, combine corn starch and salt.
2. Gradually stir in chocolate milk until smooth.
3. Stirring constantly, bring to a boil over medium heat; boil 1 minute.
4. Remove from heat.
5. Stir in peanut butter until well blended.
6. Cover with plastic wrap.
7. Refrigate 30-45 minutes.
8. (Mixture should be slightly warm.)
9. Quickly stir in marshmallows and chocolate pieces just until marbled.
10. Pour into crust.
11. Cover with plastic wrap, chill until set several hours or overnight.

argo, salt, chocolate milk, crunchy peanut butter, marshmallows, semisweet chocolate chips, crust

Taken from www.foodgeeks.com/recipes/6448 (may not work)