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RASPBERRY TRUFFLE CREAM PIE by Vernalisa

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  • RASPBERRY TRUFFLE CREAM PIE by Vernalisa

    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.
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