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Black Bottom Mallow Pie

Black Bottom Mallow Pie recipe
photo by:kraft
Melted chocolate and marshmallows form the black bottom in this chilled pie. It’s topped by a rum-laced chocolate pudding and marshmallow filling.
45 min
4 hr 45 min
8 servings
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What You Need

 vanilla wafers, finely crushed
cup  chopped PLANTERS Pecans
cup  butter or margarine, melted
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
cups  JET-PUFFED Miniature Marshmallows, divided
cups  milk, divided
pkg.  (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding
Tbsp.  rum
cup  thawed COOL WHIP Whipped Topping

Make It

PREHEAT heat oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; cool.

MICROWAVE chocolate, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl on HIGH 2 min. Stir until chocolate and marshmallows are completely melted and mixture is well blended. Pour into crust. Refrigerate until ready to use.

PREPARE pudding as directed on package, using remaining 1-1/2 cups milk. Stir in rum. Place plastic wrap on surface of pudding; refrigerate 30 min. or until cooled. Gently stir in the whipped topping and remaining 1 cup marshmallows. Pour over chocolate layer in pie plate. Refrigerate at least 4 hours. Store leftover pie in refrigerator.

Please use alcohol responsibly.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
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