Chocolate Silk Pie with Marshmallow Meringue
- 5 oz. BAKER'S Bittersweet Chocolate, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme, divided
- 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
- 1 cup cold milk
- 1 OREO Pie Crust (6 oz.)
- 1 cup thawed COOL WHIP Whipped Topping
- Microwave 4 oz.
- chocolate in medium microwaveable bowl on HIGH 1 to 1-1/2 min.
- or until melted, stirring after 1 min.
- Add cream cheese, half the marshmallow creme, dry pudding mix and milk; beat with mixer until blended.
- Pour into crust.
- Beat remaining marshmallow creme with COOL WHIP in separate bowl until blended; spread over chocolate layer in crust.
- Refrigerate 2 hours or until firm.
- Meanwhile, use remaining chocolate to make chocolate curls.
- Refrigerate until ready to use.
- Garnish pie with chocolate curls before serving.
s bittersweet chocolate, philadelphia cream cheese, jetpuffed marshmallow creme, cold milk, oreo pie crust
Taken from www.kraftrecipes.com/recipes/chocolate-silk-pie-marshmallow-meringue-113193.aspx (may not work)