Melt the marshmallows, chocolate, and milk in the top of a double boiler.
Blend thoroughly and cool at room temperature Do not refrigerate!
Whip the cream and fold it in with the chocolate mixture.
Pour into the pie shell and refrigerate for 5 hours.
Top with a thin layer of whipped cream.
Mix crushed graham crackers with butter or margarine. Reserve 2 tablespoons of this mixture for the top of the pie. Press remaining mixture in pie pan.
Cook milk and marshmallows in a double boiler until marshmallows are melted.
Cool marshmallow mixture. Fold in whipped cream, and add grated chocolate.
Pour chocolate marshmallow mixture into graham cracker pie shell, and put reserved crumbs on top. Refrigerate several hours or overnight.
ver pudding mixture.
Spread marshmallow mixture over cookies. Refrigerate 4
he pie crust.
Arrange cookies over pudding mixture.
Spread marshmallow
Microwave marshmallows and 2 tablespoons milk.
Stir. Refrigerate 15 minutes to cool.
Stir in 1 cup of whipped topping. Pour 2 cups milk in bowl.
Add pudding mixes.
Beat with whisk 2 minutes.
Let stand 1 minute or until thickened.
Stir in remaining 1 1/2 cups of whipped topping.
Spoon into crust. Arrange cookies over pudding mixture.
Spread marshmallow mixture over cookies.
Refrigerate 4 hours.
hawed Cool Whip to the chocolate pudding mixture--stir well. Spread
Melt marshmallows in milk in double boiler.
When it is smooth, remove and cool.
Whip cream until very stiff (or start with Cool Whip).
Add salt and vanilla.
Fold the whipped cream/Cool Whip into marshmallow mixture.
Add shaved chocolate, reserving 2 tablespoons of chocolate for top of pie.
Place mixture in pie crust and refrigerate for at least an hour.
This pie is very good for several days in the refrigerator if kept covered.
Preheat the oven to 350\u00b0F. Bake waffles for 4-5 mins until toasted and golden.
Meanwhile, for the chocolate marshmallow sauce, place chocolate, marshmallows and cream in microwavable bowl. Microwave on high power 1-2 mins, stirring every 30 seconds, until smooth.
Arrange waffles on serving plates. Top each with banana slices, a scoop of ice cream and a drizzle of warm sauce. Serve with strawberries.
ver pudding mixture.
Spread marshmallow mixture over cookies. Refrigerate 4
Microwave marshmallows and 2 tablespoons of milk in medium bowl on High 45 seconds.
Stir.
(Marshmallows will be partially melted.)
Refrigerate 15 minutes to cool.
Stir in 1 cup of Cool Whip.
Pour 2 cups milk into large bowl.
Add pudding.
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 crust.
Arrange cookies over pudding mixture.
Spread marshmallow mixture over cookies.
Refrigerate 4 hours until set.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Bake and cool pastry.
In top of double boiler, combine marshmallows and milk.
Place over hot water; stir mixture until marshmallows melt.
Add broken chocolate bar.
Stir until mixture is smooth.
Cool to room temperature.
Whip the whipping cream. Fold into marshmallow mixture.
Turn into pastry shell.
Cover with waxed paper or clear plastic wrap.
Refrigerate at least 6 hours or overnight.
Melt marshmallows and milk; let cool.
Stir in 1 cup whipped topping.
Mix chocolate pudding in 2 cups milk.
Stir in 1 1/2 cups lite Cool Whip. Spoon this in crust.
Place cookies over pudding.
Spread marshmallow mix over cookies.
Let stand and cool in refrigerator.
Sprinkle toasted pecans on pie crust.
Heat caramels and
br>Place Regular 9\" pie shell on a cookie sheet
Microwave marshmallows and 2 tablespoons milk in medium bowl on High for 45 seconds.
Stir.
Refrigerate 15 minutes to cool. Stir in 1 cup of the Cool Whip.
Mix 2 cups milk with pudding; beat with wire whisk 2 minutes.
Let stand 1 minute.
Stir in remaining 1 1/2 cups Cool Whip; spoon into crust.
Arrange cookies over pudding mixture.
Spread marshmallow mixture over cookies. Refrigerate 4 hours.
Melt marshmallows in 1/2 cup milk in top of double boiler. Let cool, stirring occasionally.
When cold, whip the whipping cream until stiff and fold into the marshmallow mixture.
Fold in grated chocolate.
Pour into pie crust and freeze.
Thaw slightly before serving.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Melt and stir the marshmallows and chocolate bars until smooth.
Fold in the Cool Whip.
Pour into a baked pie shell, graham cracker crust or chocolate crumb crust.
Refrigerate.
Combine marshmallows and milk in the top of a double boiler. Place over hot water and stir until mixture melts. Add chocolate bar; stir until melted and smooth. Cool to room temperature.