| 1/2 | cup milk |
| 1 1/2 | cups miniature marshmallows or 16 large jet-puffed marshmallows |
| 1 | bar (8 ounces) milk chocolate, chopped |
| 1 | cup whipping (heavy) cream |
| 1 | package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crust |
| 1. | Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon. |
| 2. | Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving. |
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| Milk chocolate is the result of adding dry milk to sweetened chocolate. Because of its 12% milk solid content, milk chocolate is not interchangeable with other chocolate types. |
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| Make your kids’ day by decorating their slices with animal-shaped cookies and colored sprinkles. |
Nutrition Information:
305 ( 170 ); 19 g ( 10 g); 30 mg; 90 mg; 31 g ( 1 g); 3 g 6 %; 0%; 6 %; 2 %