Fudge Bottomed Chocolate Layer Pie
Posted by: Jan Taylor Thu, 29 Apr 2004, at 2:40 p.m.
1 packaged chocolate crumb crust (6 oz.)
1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
2 tablespoons plus 1/4 cup milk, divided
1-1/2 cups miniature marshmallows
Additional sweetened whipped cream or whipped topping (optional)
1 cup HERSHEY’S SPECIAL DARK Chocolate Chips, divided
1. Place 1/3 cup chocolate chips and 2 tablespoons milk in microwave-safe bowl.
Microwave 30 seconds at HIGH (100%); stir. If necessary, microwave an additional
15 seconds at a time, stirring after each heating, until chips are melted and
mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while
preparing next step.
2. Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup
milk in small saucepan. Cook over medium heat, stirring constantly, until
marshmallows are melted and mixture is well blended. Transfer to separate large
bowl; cool completely.
3. Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups
mixture over chocolate in crust. Blend remaining whipped topping and remaining
chocolate mixture; spread over surface of pie.
4. Cover; freeze several hours or until firm. Garnish as desired. Cover; freeze
remaining pie. 6 to 8 servings.