Raspberry Truffle Cream Pie

Ingredients

• 1 2/3 cups (10 oz) raspberry chips (Hershey's makes these)
• 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 crumb crust 
• additional whipped topping

Method 

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