Chocolate-Marshmallow Cream Pie

Name: Chocolate-Marshmallow Cream Pie
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) margarine or butter, melted; 24 JET-PUFFED Marshmallows; 118 milliliters milk; 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided; 2 Tbsps PLANTERS COCKTAIL Peanuts, chopped; 57 grams BAKERS Semi-Sweet Chocolate, chopped; 237 milliliters whipping cream, divided

One serving contains 303 calories, 3g of protein, and 23g of fat. If 54 cents per serving falls in your budget, Chocolate-Marshmallow Cream Pie might be an amazing gluten free recipe to try. This recipe serves 8. A mixture of margarine, marshmallows, planters cocktail peanuts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine.

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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.

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Crust

Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.

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Marshmallows

Chocolate

Milk

Equipment you will use

Sauce Pan

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.

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Whipped Cream

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Whipped Cream

Marshmallows

Crust

Sprinkle with peanuts. Store leftover pie in refrigerator.

Ingredients you will need

Peanuts