Chocolate-Marshmallow Cream Pie - Kraft Recipes Top
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Chocolate-Marshmallow Cream Pie

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Total Time

8 servings

Most scrumptious cream pie ever? Maybe—if you think you'd like a melted chocolate-and-marshmallow filling in a crushed peanut butter cookie crust.

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What You Need

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Make It

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  • Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
  • Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely.
  • Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.

Size Wise

A serving of this sweet treat goes a long way on chocolate flavor!

How to Easily Crush Cookies

Use a blender or food processor to quickly and easily crush cookies.


Prepare as directed, substituting 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks for the baking chocolate.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 460
Total fat 26g
Saturated fat 9g
Cholesterol 35mg
Sodium 290mg
Carbohydrate 52g
Dietary fiber 2g
Sugars 29g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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