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VernaAlisa
Posted February 01, 2006 10:18 AM
RASPBERRY TRUFFLE CREAM PIE
Prep Time: 30 min.
Ingredients:
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Additional whipped topping (optional)
Instructions:
Place raspberry chips and milk in large microwave-safe bowl.
Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred.
Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
Spread 1/2 cup chip mixture over bottom of crust.
Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust.
Cover; refrigerate 4 to 6 hours or until firm.
Garnish with whipped topping, if desired.
Cover; refrigerate leftover pie.
Makes 6 to 8 servings.
Posted February 01, 2006 10:18 AM
RASPBERRY TRUFFLE CREAM PIE
Prep Time: 30 min.
Ingredients:
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Additional whipped topping (optional)
Instructions:
Place raspberry chips and milk in large microwave-safe bowl.
Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred.
Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
Spread 1/2 cup chip mixture over bottom of crust.
Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust.
Cover; refrigerate 4 to 6 hours or until firm.
Garnish with whipped topping, if desired.
Cover; refrigerate leftover pie.
Makes 6 to 8 servings.