Thursday, November 11, 2010


1 Graham Cracker Pie Crust
12 oz chocolate candy bar, broken into pieces
6 oz hot fudge. warmed
30 regular marshmallows
3/4 cup milk
2 1/2 cups whipped cream (reserve 1 cup for topping)

Place choc bar, marshmallows and milk in saucepan over low heat. Stir constantly until marsh and choc are melted. Cool. Fold 1 1/2 cups whippedcream into choc mixture. Spread thin layer of warm hot fudge over bottom ofpie crust. Gently spoon cooked mixture into crust. Top with reserved whipcream and garnish with chocolate syrup topping. Refrigerate 3 hours or until set.

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