- 9-inch Graham Cracker Crust
- 16 Large Marshmallows or 1 1/2 cups miniature marshmallows
- 1/2 cup milk
- 3 bars (3.5 oz each) milk chocolate
- 1 cup chilled whipping cream or 1 envelope (about 2 ounces) dessert topping mix
Prepare crust. Heat marshmallows, milk and chocolate over medium heat, stirring constantly, just until marshmallows and chocolate melt and blend. Chill until thickened. In chilled bowl, beat cream until stiff. (If using dessert tipping mix, prepare as directed on package.) Stir marshmallow mixture to blend; fold into whipped cream. Pour into crust. Chill at least 8 hours or until set. If desired, barnish with whipped cream, shaved chocolate, or slivered almonds. (I won a pie contest with this new recipe I decided to try. Yea!)
