Chocolate-Marshmallow Cream Pie
- 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
- 1/4 cup (1/2 stick) margarine or butter, melted
- 24 JET-PUFFED Marshmallows
- 1/2 cup milk
- 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
- 1-1/2 cups whipping cream, divided
- 2 Tbsp. PLANTERS COCKTAIL Peanuts, chopped
- Coarsely chop 8 of the cookies; set aside.
- Finely crush remaining 16 cookies; mix with margarine.
- Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust.
- Refrigerate until ready to use.
- Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.
- Remove from heat; cool completely.
- Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form.
- Add to marshmallow mixture along with the chopped cookies; stir gently until well blended.
- Spoon into prepared crust.
- Refrigerate at least 3 hours.
- When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie.
- Sprinkle with peanuts.
- 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)