Raspberry Truffle Cream Pie
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Ingredients:
- 1/3 cup milk
- 1 rum (cb crust)
- 3 1/2 cup haw ((8 oz) frozen non-dairy whipped topping, ted)
- 1 2/3 cup raspberry ((10 oz) chips (hershey's makes these))
- 2 cup marshmallows (miniature or 20 large )
- 1 rum (cb crust)
- 3 1/2 cup haw ((8 oz) frozen non-dairy whipped topping, ted)
- 1 2/3 cup raspberry ((10 oz) chips (hershey's makes these))
- 2 cup marshmallows (miniature or 20 large )
Place raspberry chips and milk in large microwave safe bowl. Microwave at High for 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 and refrigerate any leftover pie. Yield: 6 servings Submitted by: Annylou
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