Cherry Chocolate Pie

Cherry Chocolate Pie

From the kitchen of: Marilyn Anderson, Roseville

Ingredients:

11 large marshmallows

1/3 cup milk

1 (3 oz.) milk chocolate candy bar chopped

1 (8 oz.) frozen whipped topping, thawed

1 graham cracker crust (10 inches)

1 can (21 oz) cherry pie filling

 

Instructions:

Mix together marshmallows, milk and candy bar and stir over low heat until smooth. Cool. Fold 3/4 cup whipped topping into chocolate mixture. Pour into crust, cover and refrigerate for at least 30 minutes. Top with pie fi lling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight.

Yields: 8 servings

Note: For a richer flavor, the amount of chocolate can be doubled. If you don’t have a candy bar on hand, chocolate chips work well as a substitute.

 


Click here to download printable PDF, or click on graphic below for a JPG. 

 

 

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