Raspberry Truffle Cream Pie Recipe

Raspberry Truffle Cream Pie Recipe

Ingredients:

1 pack of raspberry-chips (Hershey’s, 10 ozs)
1/3 c of milk
8 ozs of nondairy topping (frozen); whipped & thawed
2 c of mini marshmallows
1 crumb piecrust (6 ozs)
Topping, whipped, if preferred)

Instructions:

Place milk and raspberry-chips in microwave safe bowl. Microcook over High about 1 min or ’til chips melt and the mixture becomes smooth if stirred. Put in marshmallows and microwave over High about 1 min and stir. Microwave for 30 sec more everytime, stirring every after heating, ’til marshmallows melt.

Spread half a cup of chip mix onto base of piecrust. Cool the rest of mixture up to room-temperature and fold topping (whipped) in and spoon onto the piecrust. Cover and chill for 4 – 6 hrs or ’til firm. If preferred, garnish w/ topping (whipped) when serving.

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