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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This one is from Cool Whip. I like this recipe because it uses the cook and serve pudding instead of the instant. (because for some odd reason I have a whole cupboard of the stuff and never use it! LOL) This is a really good and creamy pie. Ingredients:
28 nilla wafers, finely crushed |
1/2 cup chopped pecans |
1/3 cup butter or margarine, melted |
6 squares semi-sweet baking chocolate |
2 cups miniature marshmallows, divided |
2 cups milk, divided |
1 pkg. (4-serving size) vanilla flavor cook & serve pudding & pie filling |
1 tbsp. rum |
1 cup thawed whipped topping |
Directions:
1. 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.
2. 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.
3. 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.
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