Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spoon 1-1/2 cups of the pudding into crust; top with 1 cup of the marshmallows. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over marshmallows.
Refrigerate 3 hours. Cover with remaining whipped topping just before serving. Top with remaining 1 cup marshmallows and crushed candies; sprinkle with powdered sugar. Store any leftover pie in refrigerator.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Microwave 4 oz. BAKER'S Semi-Sweet Baking Chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring every 30 sec. Stir in 1/4 cup crushed peppermint candies (about 10 candies). Spread thinly onto wax paper-covered baking sheet; refrigerate until firm. Break into pieces; place on top of pie.
**White Chocolate Curls
Microwave 1 oz. BAKER'S Premium White Baking Chocolate on HIGH 15 sec. Slowly pull a vegetable peeler along one side of the chocolate to create a curl. Use wooden pick to arrange curls in center of pie.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, one slice each
* 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.