Chocolate-Marshmallow Cream Pie

  1. Coarsely chop 8 of the cookies; set aside.
  2. Finely crush remaining 16 cookies; mix with margarine.
  3. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust.
  4. Refrigerate until ready to use.
  5. Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.
  6. Remove from heat; cool completely.
  7. Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form.
  8. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended.
  9. Spoon into prepared crust.
  10. Refrigerate at least 3 hours.
  11. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie.
  12. Sprinkle with peanuts.
  13. Store leftover pie in refrigerator.

sandwich cookies, margarine, jetpuffed, milk, chocolate, whipping cream, peanuts

Taken from www.kraftrecipes.com/recipes/chocolate-marshmallow-cream-pie-56347.aspx (may not work)

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