Tuesday, February 6, 2007

EASY Chocolate Raspberry Truffle Pie

1 2/3 c. (10 oz.) raspberry chips
1/3 cup milk
2 cups mini marshmallows
8 oz. Cool Whip (3 1/2 cups), thawed
Chocolate Graham Cracker Crust (see below)

- Melt chips and milk in microwave for ~ 1 minute (or until smooth).
- Add marshmallows and microwave until smooth (~ 1 minute).
- Spread ~ half the mixture over the crust.
- Let remaining chocolate mixture cool.
- Mix the remaining chocolate mixture with the Cool Whip and spread it over the chocolate mixture in the pie.
- Refrigerate for 4-6 hours or until firm.

- You can buy an Oreo crust
- Make one by combining 1 1/2 cups finely crushed chocolate graham crackers, 1 T. sugar, and 1/3 cup melted butter. Press the mixture into a pie dish and refrigerate it for one hour before filling it.

Submitted by Claire

1 comment:

  1. Claire says that the toughest part of this recipe is finding the raspberry chips - Hershey use to make them and has stopped recently. You can still buy raspberry chips in bulk at Ann's House of Nuts off Route 1 (between Rt. 175 and 32) and it is worth the trip because the pie is delicious!


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