A layer of toasted marshmallows makes the white stripe in a slice of this berry-topped, s'mores-inspired pie. Ideal for any patriotic holiday.
What You Need
Original recipe yields 10 servings
9 graham crackers, finely crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1/3 cup margarine or butter, melted
3/4 cup JET-PUFFED Miniature Marshmallows
1-1/4 cups hot fudge ice cream topping, divided
1 pt. (2 cups) vanilla ice cream, slightly softened
1 pt. (2 cups) fresh berries, sliced if large
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Let's Make It
Preheat oven to 375°F. Mix graham crumbs, sugar and margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 6 min. or until lightly browned.
Sprinkle crust evenly with marshmallows; place on top oven rack. Bake an additional 3 to 4 min. or until marshmallows are lightly browned. Cool completely. Spread 3/4 cup of the fudge topping over marshmallows; cover with ice cream. Freeze 2 hours or until firm.
Remove from freezer about 5 min. before serving to soften slightly. Arrange berries decoratively over pie, leaving 1/2-inch border of ice cream around edge. Cut pie into 10 slices. Warm remaining 3/4 cup fudge topping. Spoon over pie just before serving. Store any leftover pie in freezer.
Dessert can be part of a balanced diet, but remember to keep tabs on portions.
Baked marshmallow-topped crust can be refrigerated for 15 min. for faster cooling.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.