Chocolate Marshmallow Cookie Pie - cooking recipe

Ingredients

2 c. Kraft miniature marshmallows
2 Tbsp. milk
2 1/2 c. thawed Cool-Whip
2 c. cold milk
2 pkgs. (4 serving size) Jell-O chocolate flavor instant pudding and pie filling
1 Keebler ready-crust chocolate flavor pie crust (6 oz.)
14 vanilla wafer cookies

Preparation

Microwave marshmallows and 2 tablespoons milk in medium microwaveable bowl on high for 45 seconds.
Stir.
Marshmallows will be partially melted.
Refrigerate 15 minutes to cool.
Stir in 1 cup of the Cool-Whip.
Pour 2 cups milk into large bowl.
Add pudding mixes.
Beat with wire whisk 2 minutes.
Let stand 1 minute or until thickened.
Stir in remaining 1 1/2 cups of Cool-Whip.
Spoon into the pie crust.
Arrange cookies over pudding mixture.
Spread marshmallow mixture over the cookies. Refrigerate 4 hours or until set.
Drizzle with chocolate topping just before serving, if desired.
Store leftover pie in refrigerator.
Makes 8 servings.