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Chocolate-Marshmallow Cream Pie

Chocolate-Marshmallow Cream Pie recipe
photo by:kraft
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.
30 min
3 hr 30 min
8 servings
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What You Need

 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
cup  (1/2 stick) margarine or butter, melted
 JET-PUFFED Marshmallows
cup  milk
oz.  BAKER'S Semi-Sweet Chocolate, chopped
cups  whipping cream, divided
Tbsp.  PLANTERS COCKTAIL Peanuts, chopped

Make It

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.

Kraft Kitchens Tips

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.
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