Chocolate Cream Pie

1/2 cup milk
1 1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream,
9 inch ready-to-use graham cracker or chocolate-flavored pie shell


Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat,
stirring constantly, until chocolate and marshmallows are melted and
blended. Refrigerate about 20 minutes, stirring occasionally until mixture
mounds slightly when dropped from a spoon.

Beat whipping cream in chilled small bowl with electric mixer on high speed
until soft peaks form. Fold chocolate mixture into whipped cream. Pour into
pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with
milk chocolate curls and whipped cream if desired. Immediately refrigerate
any remaining pie after serving.

Makes 12 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.